Cook Time: 7-8 minutes per batch
Ground Chicken/ Chicken Keema : 1 lb (450 gms)
Ginger garlic paste: 1 tbsp
Red chili powder: 1/2 tsp
Besan/ Gram flour: 1/4 cup
Cumin coriander powder: 1 tsp
Garam masala: 1 tsp
Salt to taste
Mint/Pudina: 1/2 cup
Coriander leaves: 1/2 cup
Green chilies: 3
Wash and Squeeze all the liquids of the chicken.
Blend the above listed ingredients, mix all the ingredients together very well.
Make a golf ball size balls and keep aside.
Heat oil for deep frying and fry them in batches.
Serve hot as an appetizer or with rasam rice.