Chicken Curry Rice Balls

Ingredients

• 1 ⅛ cups chicken curry
• ⅜ cups boiled potato, roughly mashed
• 2 ¼ – ½ cups cooked rice
• 1 ½ tablespoons roasted kasuri methi
• 6 tablespoons finely chopped coriander leaves
• 1 teaspoon salt, divided
• ¼ cup maida
• 2 beaten eggs
• 1 cup bread crumbs
• ½ cup mozzarella cheese, cut into ½ cm cubes
• Approx ½ litre cooking oil for deep frying

Steps

1. Transfer chicken curry in a large mixing bowl. Debone the chicken pieces & roughly mash them using a fork to get tiny chicken chunks. Do not overmash them. (see note 1)
2. Add mashed potato, rice, roasted kasuri methi, coriander leaves, ½ teaspoon salt and combine them well.
3. Take maida in a plate with the remaining ½ teaspoon salt, mix it well and set aside.
4. Take beaten eggs & bread crumbs in separate bowls.
5. Take about 2 tablespoons of the curry-rice mix & flatten it on the palm of your hand, keep the cheese cube in the centre and gently roll it into a round shaped curry ball.
6. Roll the curry ball in maida, dip it in egg & then roll it in the bread crumbs. Make sure that the curry ball is well covered with coatings when it’s rolled and dipped. (see note 2)
7. Repeat the same for all the curry-rice mix. This should yield about 12 curry-rice balls. Keep them refrigerated at least for 30 minutes.
8. Heat oil in a deep kadai or pan & fry them in medium hot oil on low heat for 5 – 6 minutes till they turn golden. Do not overcrowd the kadai & fry them in batches.
9. Preheat the airfryer to 180C. Grease the tray with oil & place the curry-rice balls on the tray and air fry them for 2 minutes on 180C, flip them once & air fry for 2 minutes on 180C. Air fry them for 1 minute on 190C so they crisp up from outside.
10. Do not overcrowd the tray & air fry them in batches.