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  • 250 grams of Chicken (boneless)
  • 2 large Potatoes (boiled, skinned, and mashed)
  • 1 Egg (beaten)
  • 2 Green Chillies (Hari Mirch) or Red Chillies (Lal Mirch) (finely chopped)
  • 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (finely chopped)
  • Bread Crumbs (Double Roti Choora) (for rolling patties)
  • tsp. Garam Masala Powder
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
  • 1 tsp. Cumin Powder (Pisa Zeera)
  • 1 tsp. Black Pepper Powder (Pisi Kaali Mirch)
  • Salt (to taste)
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 1 tbsp. Lime Juice
  • Cooking Oil (for shallow frying)

  1. Boil potatoes until they are well cooked. Let them cool; peel off the skin and throw away skin. Mash potatoes well and set aside.
  2. Boil chicken in a pot of water until it is well cooked and tender. Drain and let cool; briefly chop chicken in a blender/chopper.
  3. In a pot heat 1 tbsp. of cooking oil until hot. When oil is hot, add in the chicken, and fry for a minute. Then add in the ginger paste, garlic paste, red chilli powder, garam masala powder , and salt. Saute for about 5 minutes, until the chicken is well dried up and spices are mixed together. Set aside and let it cool. Once the meat has cooled add this to the boiled mashed potato and mix well together.
  4. To this mixture add: the black pepper powder, cumin powder, lime juice, salt to taste, chopped green chillies, and chopped coriander/cilantro leaves; mix well.
  5. Make patties of oval or round shape with a little mixture at a time. Dip the patties into the beaten egg. And roll each pattie in bread crumbs.
  6. Heat some cooking oil in a non-stick pan and shallow fry each pattie until golden brown.

Serving Suggestions: Serve hot with Tomato Ketchup or Chutney
Degree of Difficulty: Medium
Recipe Category: Appetizer
Recipe Ethnic Group: Pakistani
Recipe Requested by, Hina Hussain (U.S.A.)
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