Stuff these appetizing patties with ground chicken (or any other minced meat of your choice) into a potato ball. In Mumbai, we typically used either ground chicken or goat meat. I made a round of seventeen patties all of which were polished off by my husband and 6-year old over the course of the weekend.
Preparation is simple if a little time-consuming. Cook the potatoes and ground meat separately along with some mild spices. Stuff the cooked meat into a mashed potato ball and deep fry. Make sure the the potato coating is well-sealed to ensure the patty stays whole while you fry them. Serve hot with green chutney or ketchup of your choice and enjoy!
For the ground chicken:
- 1 pound or 454 grams of ground chicken
- 1 medium onion- chopped fine
- 1 green chilly- chopped fine
- 3 tablespoons – cleaned and finely chopped fresh cilantro
- 1 1/2 teaspoon garlic paste ( I prefer to zest it fresh)
- 1 teaspoon ginger paste (I prefer to zest it fresh using a microplane zester)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chilly powder
- 1/4 teaspoon garam masala powder
- 1 tablespoon lemon or lime juice
- salt to taste
For the potato covering:
- 4 medium sized red skin potatoes
- 6 -7 slices white bread slices with crust – soaked in water and then squeezed tightly to remove the water
- salt to taste
Boil the potatoes with the skin on until cooked through. Soak bread slices in water, drain and squeeze the water out of the bread completely. Peel and mash the potatoes and add the bread slices. Add salt to taste and keep aside. The bread helps bind the potato mixture and so the patties won’t break up while frying.
Add ginger and garlic paste and fry for a couple of seconds. Add the ground chicken, green chillies, fresh cilantro and fry this for 5 minutes breaking the ground chicken into small bits while stirring. Add the turmeric, red chilly powder, salt, cumin and coriander powder. Fry this for another 5 minutes on medium high, making sure to break up the ground chicken (they tend to clump up).
Do not add any water and cover and let it cook for 20 minutes on a medium flame. The onions will give off some water. Once cooked, uncover and let all the water dry. It is very important that the stuffing be dry so that it does not leak out from the patties. Add lemon juice and cool completely before stuffing.
Heal oil in deep vessel. Fry 2 or 3 patties at a time. Do not over crowd as the temperature of the oil will drop. These turn out crispy on the outside because of the bread and soft inside with the delicious stuffing!