Chicken cheese fingers

Ingredients

• 1/4 kg chicken, boneless
• 1/2 cup mozzarella cheese, grated
• To taste, salt
• 1/2 tsp. black pepper
• 1/2 tsp. cumin powder
• 1 tsp. ginger powder
• 1 tsp. dried oregano
• 2 green chillies, chopped
• As required, breadcrumbs
• As required, all-purpose flour
• As required, eggs, beaten
• As required, oil

Steps

1. Cut the chicken into small pieces after washing and drying it.
2. In a bowl, mix the chicken with all the spices and green chillies thoroughly.
3. Pulse the chicken in a food processor to a smooth paste, then remove.
4. Knead in the cheese well.
5. Grease your hands with oil and shape a small portion into a finger, then set aside. Make all the remaining fingers the same way.
6. Roll first in flour, dip in egg next, then coat with breadcrumbs.
7. Put on a plate or tray and freeze for 1 ½ hours.
8. Remove and, at this point, put in a ziplock bag and freeze for up to 1 month.
9. Deep-fry the fingers to a golden color after heating the oil in a wok.
10. Use kitchen paper to drain the fingers.
11. Pair the fingers with ketchup/chutney or raita to serve.