Chicken kheema masala vada | masala balls

Sunday, April 21, 2013 0 comments
Scrumptious vada with chicken kheema!!! 

The roasted coconut and kasa kasa added gives the vada a unique flavor, together with the slight hint of cloves, fennel and cumin; lots of crunch from the fried onions and with the fresh smell of coriander leaves; this vada has the perfect blend of masala and tastes truly delicious. A must try dish and a sure keeper. Wow your family and friends with this amazing vada. They will never believe if these goodies are made from chicken kheema. Certainly a crowd pleasing dish! You can try making this vada with mutton mince also.

For marination
1/2 kg chicken mince
1 ts ginger garlic paste
2 ts lemon juice

1/4 ts turmeric powder, 1/2 ts chilli powder, 1 ts coriander powder, 1 ts pepper powder
Generous amount of chopped onions and fresh coriander leaves

To grind
3 ts roasted gram 
3 ts dry roasted coconut
1 ts kasa kasa
2 cloves
1 ts fennel seed
1 ts cumin seed

Grind the above into a fine powder


To make the vada mix
- Squeeze out excess water from the chicken mince. Mince them more if needed.
- Add ginger garlic paste, lemon juice and required salt to the chicken mince. Give a good mix. Let it sit covered for a minimum of 15 minutes.
- Meanwhile, dry roast the coconut and after cooled, grind it into a fine powder along with roasted gram, kasa kasa, cloves, fennel seed and cumin seed. Roasted gram added here acts as a good binding agent for the chicken mince vada. One or two egg yolks can be substituted in place of roasted gram.
- Add the ground masala to the marinated chicken mince.
- Also add turmeric powder, chilli powder, coriander powder and pepper.
- Add in lots of chopped onions and fresh coriander leaves.
- Add required salt and give everything a good mix.

To make vada
- Now dip your hands in water. Take a small lemon sized kheema ball and flatten them in the shape of a vada. If preferred you can also fry them in the shape of a ball.
- Fry them in oil over a low to medium flame. The outside should be crispy and it should also be cooked well through the inside.

These can be had with rice/ biryani or can be served as an appetizer with your preferred choice of chutney or tomato sauce. These mince balls can also be made into chicken kofta curry. 


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