Tuesday, 20 August 2013

Chicken balls, sounds like a different recipe isn’t it. Of coarse yes, the making is also very simple, only tedious part is shredding the chicken however if you get the shredded chicken from shops then your job becomes easy. It’s a delicious non vegetarian starter or a snack and you can have it as it is or with any kind of dipping sauce. It’s another recipe which clicks in every non vegetarian next to Kola Urundai. (I’ll post it soon :) )

The method is very similar of how you make a masala vada. But always remember to wash it well the shredded chicken if you get it from shop and sauté separately before you mix to the batter so that it tastes better and doesn’t have the raw smell in it. you can also mix up with rice flour and corn flour if you want the balls a little crispy as well. Here you go with the making.


  • Shredded Chicken – 1 Lb
  • Onion - 1 (finely chopped)
  • Coconut grated- 2 Tspn
  • Roasted gram/ Channa Dal- 1 Cup (Marinate for half an hour and grind coarsely)
  • Ginger-garlic paste- ½ Tspn
  • Coriander Leaves- Few Chopped
  • Fennel seeds – 1 Tspn
  • Cumin Seeds- 1 Tspn
  • Dry red chilies- 5 Nos
  • Salt - To Taste
  • Cloves - 2
  • Curry leaves (Sliced)- Few


  • Grind the channa dal coarsely (like grinding for vada) after marinating it at least for half an hour.
  • In a pan, pour little oil, add the shredded chicken and sauté for 2-3 minutes until the raw smell goes off completely from it.
  • Mix all the ingredients with the ground channa dal and cooked shredded chicken and mix well with hand.
  • Make small balls and drop it in hot oil, flip sides and cook until it turns brown.

"It’s always better to sauté the shredded chicken so that it’s cooked well, so that it will be good to taste.

You can add an egg to the batter which gives an extra taste to the balls."

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