Deep fried meat balls (mutton / chicken kheema) is called kola urundai in Tamilnadu, India. Instead of frying I have baked it, as it seems quick for me. If we are following my recipe below, then baked koftha will definitely taste similar to deep fried version. If you want a deep fried kola urundai, then click to see my mutton meat ball recipe. I used chicken thigh kheema in this recipe. Chicken kheema can be bought from any halal meat shop. Kheema / minced chicken can also be made at home by grinding the chicken meat in mixer. For more tips on kheema meat and kebabs, please see my chicken sheek kebab recipe.
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| Chicken koftha / chicken meat balls. |
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| Instead of baking we can deep fry them too. |
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| Chicken kola urundai after baking. Keep them covered to retain the moisture and juicy texture. |
Ingredients:
minced chicken - 1 lb
Onions - 1
green chillies - 2
lettuce - 2 or 3 leaves (optional)
cilantro - a handful
mint leaf - a handful
minced garlic - 1 tbsp
dry ginger powder - 1 tsp
turmeric powder - 1/2 tsp
Puffed channa dhal (dalia) - 1 cup
(powder the puffed channa dhal)
Salt to taste
Oil - 4 tbsp
To powder:
dry red chilly - 2
coriander seeds - 2 tbsp
Black pepper- 1/2 tsp
fennel seed, kali jeera - 1 tsp each
cloves, cardamom - 2
cinnamon - 1 inch
cumin - 1 tsp
garam masal powder - 1 tsp (optional)
Method:
While the mixer / blender is dry, powder the puffed channa dhal (dhalia)and keep aside (besan flour can be dry roasted and used as substitute for puffed channa dal powder).Grind the items given above to a medium fine powder.
Put the chicken kheema in a large mixing bowl.
Finely chop the onion,lettuce, chilly, cilantro, mint using a vegetable chopper (saves time).
Add ginger powder, turmeric powder, puffed channa dal powder,finely chopped onion, chilly, lettuce, cilantro and mint, salt.
Knead well to get a thick minced meat dough.(If needed add some bread crumbs to get the consistency enough to make meat balls).
Make small lemon size balls by adding oil.
Line a baking sheet with aluminum foil and grease its surface.
set the oven to 350 deg f.
Place the meat balls and bake for 12 minutes one side. Flip and bake again for 12- 15 minutes or till completely cooked.
The kheema kofta can be deep fried too (in medium heat).
Fry or bake till it turns golden red color.
Chicken kofta is ready!
Serving suggestion:
Serve as side dish with rice or as snack.
Note:
1 pound chicken kheema with all the above ingredients will give around 28 - 30 kofthas.
Adding lettuce will give very juicy kebabs. Finely chopped onion and cilantro can be used in more quantities as substitute for lettuce.
