Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Sunday, April 10, 2011

Chicken Stuffed Potato Balls

Recipe No: 233
The idea of this appetizer is from a Food Network show, that I just glimpsed while wandering through the channels. The idea suddenly struck me and decided to make it in my style, the way my family will like it the most. It came out delicious and I liked it warm than piping hot…
Ingredients                                           Makes 16 pieces
  • Potato…………………....….1/2 Kg
  • Salt………………………......1/4 Teaspoon
  • Pepper Powder……....…..1/8 Teaspoon
  • Egg………………………......1 (Beaten with a tablespoon of Water)
  • Bread Crumbs…………....1/2 – 2/3 Cups
  • Oil for deep frying
To make the filling
  • Oil…………………………......1 Tablespoon
  • Cooked Chicken……........1 cup (cooked with a pinch of Salt and Pepper; shredded into medium sized pieces)
  • Onion chopped……….......1/2 Cup
  • Ginger Garlic Paste…......3/4 Teaspoon
  • Indian Green Chilly........1 chopped fine
  • Curry Leaves………….......1 sprig chopped
  • Tomato……………………….1/2 small chopped
  • Garam Masala Powder…1/2 Teaspoon
  • Pepper Powder…………….1/4 Teaspoon
  • Soy Sauce……………………1 Teaspoon
  • Coriander Leaves…………1 Tablespoon chopped
  • Salt as needed
Method of Preparation
  1. Prick the Potatoes here and there with a fork and microwave it on a Microwave safe plate (without Water) till a toothpick/ knife goes through it easily.
  2. Once it is cooked, take the skin off and mash the Potatoes well. (Don’t whip/knead it too much; it will develop the glue/starchiness in the Potatoes which will give an unpleasant texture)
  3. Mix in Salt and Pepper Powder; divide it into 16 parts and keep aside till ready to be used.
To make the Filling
  1. Heat a Tablespoon of Oil in a pan on medium high heat and saute Onion, Ginger Garlic paste, Green Chilly and Curry Leaves until translucent.
  2. Add Tomato and let it saute until mashed.
  3. Add Chicken pieces, Garam Masala Powder, Pepper Powder and Soy Sauce; mix well and let it dry out. Add more Salt if you want at this stage.
  4. Add Coriander Leaves; mix and switch off the heat. Let it cool down before filling the Potatoes.
To make the Potato Balls
  1. Take one portion of Potato in your palm; flatten it; place a teaspoon full of filling in the middle and cover it with the Potato mixture from the sides.
  2. Close the edges properly and keep aside till you make all of them.
  3. Dip each of the balls in beaten Egg and roll in the Bread Crumbs. Keep aside till ready to be fried.
  4. Heat at least 1 ½ inches of Oil in a pan on high heat and deep fry the Potato balls  until golden brown.
  5. Drain the excess Oil on a paper towel and serve it warm with Ketchup.
  • While making the filling, add more Salt only towards the end ,as Soy Sauce contains a good amount of Salt.
  • Let the Chicken mixture dry out, as moisture makes the Potato mixture soft.
  • You can use any sort of filling (Fish, Meat, Shrimp,Paneer, Mushroom or Vegetable) to make this Potato Balls depending on your eating habits.
  • As Water is an enemy in this dish, please don’t boil the Potatoes. Do microwave or bake them in the oven.
  • For ½ kg Potato, it will take around 10-12 minutes in the microwave. But don’t do it in one stretch, start at 7 minutes and then progress depending on the power of your microwave.
  • Do taste the Potato mixture before making it into balls to ensure proper seasoning.
  • If the Potatoes are sticking to your hands, do lightly wet them before making the balls.
  • Ensure proper closing of the Potato balls or it will crack open in the Oil making it absorb a lot of Oil. Not to mention that it will be an unpleasant scene with lot of spluttering.
  • I made fresh Bread crumbs by grinding broken slices of Bread in a food processor. You can use a blender too. But if you use store bought Panko Bread Crumbs (Japanese style Bread Crumbs), the Potato Balls will become more crispy. You can find it in the international section of your grocery store.
  • You can make the Balls and keep for 1-2 hours and fry it 10 – 15 minutes before serving, making it an excellent appetizer for parties.
  • Do try to immerse the balls in the Oil while frying or it may break at the point that separates the portion that is in the Oil and that isn’t (due to the temperature difference). To avoid this do turn the balls after 30 seconds of putting them in the Oil.
  • Don't overcrowd the pan while frying the balls, as it will reduce the temperature of the Oil, resulting in the over absorption of Oil by the Potato balls.
  • These Potato balls are on the soft side and do take care while frying. Please handle them with care!!!

Make it, enjoy the deliciousness and 
serve it to your family with love…


Vimitha Durai said...

Yummy and crispy evening snack... Looks delish

sojo said...

wow....perfectly made...... Your kitchen is like a dreamland- Its in my "must visit before I die" list.

Priya Suresh said...

I dont bother to have this wonderful looking crispy balls, simply addictive..

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