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Tuesday, April 5, 2016

TAPIOCA CHICKEN BALLS




Previous Recipe: MUSHROOM VEGETABLE PULAO

Tapioca Chicken Balls is a delicious snack made of tapioca stuffed with chicken filling as the name suggests. This is the first time I have created this snack and it came out just perfect. While preparing this, I felt like I was making Unnakaya (shape differs from this, so does the outer layer and the fillings). This is prefect as a 4 pm snack.

Previous Recipe: MUSHROOM VEGETABLE PULAO

We can also use fish, egg, pork or beef as the filling instead of chicken. The different variation of the filling makes this snack enjoyable at different times. All the kids would love this snack and are also best for home parties.
Previous Recipe: MUSHROOM VEGETABLE PULAO

INGREDIENTS


Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 
40-45 mins
Serves: 
12-15 balls




  • Tapioca                     - 1/2 kg/ 1.1 lb
  • Turmeric Powder             - 1/2 tsp
  • Chicken (boneless)          - 350-400 gms
  • Pepper Powder               - 1 1/2 tsp
  • Onion (chopped)             - 1 large
  • Ginger (minced)             - 1 inch
  • Garlic ( minced)            - 3-4 cloves
  • Green Chilly (chopped)      - 1-2
  • Chilly Powder               - 1/2 tsp
  • Egg (beaten)                - 1 large
  • Bread Crumbs                - 1 cup
  • Garam Masala Powder         - 3/4 tsp
  • Coriander Leaves (chopped)  - 2 tbsp.
  • Curry Leaves (chopped)      - 2 tbsp.
  • Oil for frying              - 1 tbsp.
  • Sal to taste

METHOD OF PREPARATION STEP BY STEP

1.Peel the brown and pink skin of the tapioca. Cut into thin slices and rinse well under running water.
Previous Recipe: MUSHROOM VEGETABLE PULAO

2.Boil the tapioca pieces in sufficient water with salt and a pinch of turmeric powder. Cook until soft over medium heat. Remove from heat and drain the water completely. Set aside.
Previous Recipe: MUSHROOM VEGETABLE PULAO

3.Meanwhile clean and cut the chicken into small pieces. 
Previous Recipe: MUSHROOM VEGETABLE PULAO

Cook them in a thick bottomed pan with a little water, a pinch of turmeric powder, 1/2 tsp pepper powder and salt over medium heat, until the pieces are cooked and soft. Remove from heat, shred the pieces using a fork. Set aside.
Previous Recipe: MUSHROOM VEGETABLE PULAO

4.Heat 1 table spoon of oil in a thick bottomed pan, add chopped onion and saute until translucent. 
Previous Recipe: MUSHROOM VEGETABLE PULAO

Add minced ginger, garlic, curry leaves and green chilies. Saute for 2 minutes. Add chilly powder, garam masala powder, 1 tea spoon of pepper powder and a pinch of turmeric powder. Saute for a minute until the raw smell leaves.
Previous Recipe: MUSHROOM VEGETABLE PULAO

5.Add shredded chicken. Mix well. Add salt if needed. Remove from heat. Sprinkle chopped coriander leaves. Set aside to cool.
Previous Recipe: MUSHROOM VEGETABLE PULAO

6.Add 1 table spoon of butter/ ghee and a little pepper powder into the tapioca and mash the tapioca well using back of the spatula or with your hands. Grease your palms with a little ghee/ butter, make lemon sized balls out of the mashed tapioca, flatten it with your fingers. 
Previous Recipe: MUSHROOM VEGETABLE PULAO

Spoon in 2 table spoon of chicken filling and seal the edges and roll them back into a ball.
Previous Recipe: MUSHROOM VEGETABLE PULAO

7.Roll each of the ball in beaten egg, then roll them in bread crumbs very well. Then place them on a plate.
Previous Recipe: MUSHROOM VEGETABLE PULAO

8.Heat oil in a deep pan over medium heat and deep fry the balls until they are evenly browned. Drain onto a tissue paper. 
Previous Recipe: MUSHROOM VEGETABLE PULAO

SERVE WITH TOMATO KETCHUP
ENJOY!!!

Hope you like it 
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Previous Recipe: MUSHROOM VEGETABLE PULAO

Recipe Type: Appetizer/ Snack
Cuisine: Indian, Kerala
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~

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