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.

Notes:

• 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…