Crispy Chicken And Spiced Rice Fritters Recipe

About this recipe

Crispy Chicken and Spiced Rice Fritters are a delightful Indian snack perfect for any time of day. Combining tender chicken, cooked rice, and aromatic spices, these fritters offer a crunchy exterior with a soft, flavorful interior. Preparing this dish is straightforward, requiring simple ingredients and minimal cooking time. The addition of green chilies and coriander leaves brings a fresh, zesty kick to the fritters, making them irresistibly tasty. These fritters are not only a treat for your taste buds but also a great source of protein and energy. Serve them hot with a side of tangy chutney or dipping sauce for a snack that feels indulgent yet balanced. Whether you're entertaining guests or enjoying a quiet evening, these fritters are sure to be a hit.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• 1 pack (500 g) Basic Besan
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Ginger Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing

Instructions

1. 1. Boil the chicken breast until fully cooked, then shred it into small pieces.
2. 2. Mash the cooked rice in a bowl to create a sticky texture for binding.
3. 3. Finely chop the green chilies and coriander leaves and add them to the bowl with rice.
4. 4. Mix shredded chicken, besan, ginger powder, turmeric, red chili powder, and salt into the rice mixture.
5. 5. Combine all ingredients thoroughly to form a uniform dough-like consistency.
6. 6. Shape the mixture into small, round fritters, ensuring they are tightly packed.
7. 7. Heat oil in a deep pan over medium heat until hot but not smoking.
8. 8. Carefully drop the fritters into the oil and fry them in batches to avoid overcrowding.
9. 9. Cook each fritter until golden brown on all sides, turning occasionally for even frying.
10. 10. Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
11. 11. Garnish with fresh coriander leaves and serve hot with your favorite chutney or dipping sauce.