- Chicken Keema / mince – 250 gms
- Potato – 4, boiled
- Onion – 2, chopped
- Garlic Paste – 1 tsp
- Ginger Paste – 1 tbsp
- Bread crumb – to bind
- Egg – 1
- Coriander leaves – a bunch, chopped
- Salt, Green chilli – as per taste
Pressure cook the keema / minced meat with half of the chopped onion and salt with very little water.
Cool the meat. Now blend the boiled potato, boiled keema / mince, rest of the onion paste, ginger garlic paste, chopped green chilli in a blender till they make a dough. If it is too sticky, add some bread crumb and mix well.
Keep refrigerated for atleast 30 minutes. Take out, mix one egg and finely chopped coriander leaves to the mixture, make small balls and deep fry.
The mixture should be completely dry otherwise it will be flattened as happened in my case. Serve immediately with some hot sauce and salad of your choice.