Crispy Chicken Rice Balls Recipe

About this recipe

Golden and crispy rice balls stuffed with spiced minced chicken, perfect for a flavorful snack.

Ingredients

• 200 g Nandus Mutton Mince
• 1 kg Rice
• 500 g Onion
• 100 g Garlic
• 250g Green Chilli
• 45 g Garam Masala
• 100 g Coriander Leaves
• - Rice Flour
• 100 g Salt
• 50 g Black Pepper
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 Unit Organic Cabbage White 1 Unit
• 500 G Natco Popping Corn
• - Weikfield Date & Tamarind Chutney
• 1 piece Yellow Bell Pepper
• - Violife Prosociano Wedge
• 6 Per Pack Gran Luchito Soft Burrito Shell Tortilla Wraps
• 200G Arla Protein Raspberry Yogurt
• - Shan Chaat Masala
• 250 G Italianavera Sicilia Bedda Tomato Sauce
• 100 G Trs Ground Cumin Jeera Powder

Instructions

1. 1. Heat 1 tablespoon of oil in a pan and sauté finely chopped onion, garlic, and green chili for 2 minutes.
2. 2. Add chicken mince to the pan and cook for 8–10 minutes until completely cooked, stirring occasionally.
3. 3. Mix in garam masala, salt, and black pepper, and cook for another minute to blend the flavors.
4. 4. Remove the chicken mixture from heat and let it cool slightly before mixing in chopped coriander leaves.
5. 5. In a large bowl, combine cooked rice, chicken mixture, and rice flour to form a cohesive dough.
6. 6. Divide the dough into equal portions and shape each into tightly packed balls about 4 cm in diameter.
7. 7. Heat vegetable oil in a deep pan or wok over medium heat until it reaches frying temperature.
8. 8. Carefully drop the rice balls into the hot oil and fry them in batches until golden and crispy, about 4–5 minutes per batch.
9. 9. Remove the rice balls with a slotted spoon and drain excess oil on paper towels.
10. 10. Serve warm with your choice of chutney or dipping sauce for added flavor.