½ kg – Boneless Chicken cut in small (boti-like) bits; 1 tsp – Ginger-garlic paste; 1.5 Cups – Gram flour (besan); 1 tsp – Red chilli flakes; 1 tsp – Cumin seeds crushed; 1 tsp – Coriander seeds crushed; 1 tsp – Dried mango powder (amchoor); 2 tsp – Anardana; 2 Tbsp – Green coriander, chopped; 2 Tbsp – Mint leaves, chopped; A pinch of Baking soda; Oil for frying and salt and pepper to taste.
Marinate chicken with salt and ginger-garlic paste and leave for 20 minutes in the fridge. In a separate bowl, mix all the other ingredients and make it into a thickish batter by adding water. Dip and cover the marinated chicken pieces in the batter and deep fry in oil in a kadhai. Serve with ketchup!
Cheese Corn Balls
1 – large Potato, boiled and mashed; 1 cup – Corn Kernels, boiled; ½ cup – Grated Cheese; ½ Tsp – Crushed Black Pepper; ½ Tsp – Dried or Fresh Basil leaves; ½ Tsp – Dried oregano; 2-3 – Medium Garlic cloves crushed fine; 4 Tbsp – Maida; Oil to fry; Salt as per taste.
In a pan or bowl add the boiled corn kernels to the mashed potatoes. Add cheese, garlic paste, crushed black pepper and salt (keeping in mind cheese also has salt). Add basil, oregano and maida and mix very well. Check the taste and add some more pepper or salt if required. Shape into small to medium sized balls.
Heat oil and check if the temperature is right by adding a tiny ball made from the corn-cheese mixture. If it rises to the surface gradually, it is ready. If the ball comes up slowly, the oil is not hot enough, and if it comes too quickly, the oil is very hot, so reduce the flame. (If the cheese balls start breaking apart in the oil, add some more flour to the corn-cheese mixture.) Slide the balls gently into the hot oil. Fry on medium flame. When one side turns golden, turn over with a slotted spoon. Turn again and a couple of times more to get an even golden colour. Put the the fried balls on kitchen paper towels to do away with excess oil. Serve with tomato ketchup or coriander chutney or any dip of your choice.