Chicken Cheese Balls

Preparation

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- Clean and wash the chicken
- Make the ginger-garlic paste
- Make chili-flakes
[To make chili flakes, heat red chilies in a pan. Once the skin become crisp and little dark in color, crush the chilies]

- Make breadcrumb
[I have used OTG to prepare the breadcrumb at home. Bake the bread slices at 170 deg C, when the slices get little color and become brittle, crush it in a mixer grinder]
- Mince the chicken pieces in a grinder and make chicken keema
- Cut the cheese cube into smaller squares.
- Mix all the spices (ginger-garlic paste, green chili paste, chili flakes, black pepper powder, baking soda, salt, chopped parsley leaved) with the chicken keema very well.
- Make small chunks from the keema mix
- Insert a cheese square inside the keema and make chicken balls
[Use your fingers and palm to make the balls]

Cooking

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- Whip the eggs
- Dip the chicken balls in the whipped egg and layer it with breadcrumb.
- Heat pan on medium flame.
- Pour cooking oil and heat it.
- Once the oil is hot, add the chicken cheese balls in it and fry.
[Turn the chicken balls upside down regularly for uniform frying]
- Fry the chicken cheese balls till it attend a golden brown color
- Stop frying, once the color is reached.
- Take the balls out of the cooking oil and wrap in tissue paper to absorb the excess oil.
Chicken balls are ready to be served!