Ingredients with Measurements:
- 500g minced chicken
- 1 cup gram flour (besan)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Mixing bowl
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, add minced chicken, gram flour, chopped onion, green chilies, ginger paste, garlic paste, fennel seeds, cumin seeds, coriander powder, red chili powder, garam masala powder, and salt.
2. Mix all the ingredients well and knead the mixture for a few minutes.
3. Take a small portion of the mixture and shape it into a ball.
4. Repeat the process and make all the balls.
5. Heat oil in a frying pan and fry the balls until they turn golden brown.
6. Remove the balls from the oil and place them on a paper towel to remove excess oil.
7. Serve hot with mint chutney.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Minced chicken can be substituted with minced lamb or beef.
- Gram flour can be substituted with all-purpose flour or rice flour.
Variations:
- Vegetarians can use minced vegetables instead of chicken.
- Kola Urundai can be made with fish or prawns instead of chicken.
Tips and Tricks:
- Make sure to knead the mixture well to get the right consistency.
- Do not overcook the balls, as they will become dry and hard.
- Use a non-stick frying pan to avoid sticking.
Storage Instructions:
Kola Urundai can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, preheat the oven to 350°F and place the balls on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation Ideas:
Serve Kola Urundai on a platter with mint chutney and lemon wedges.
Garnishes:
Garnish with chopped coriander leaves and sliced onions.
Pairings:
Kola Urundai pairs well with a cold beer or a glass of chilled lassi.
Suggested Side Dishes:
Serve Kola Urundai with steamed rice or naan bread.
Troubleshooting Advice:
- If the mixture is too dry, add a little water to get the right consistency.
- If the balls are falling apart while frying, add a little more gram flour to the mixture.
Food Safety Advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Use clean utensils and wash your hands before and after handling raw chicken.
Food History:
Kola Urundai is a popular South Indian snack that originated in Tamil Nadu.
Flavor Profiles:
Kola Urundai has a spicy and savory flavor with a crispy texture on the outside and a soft texture on the inside.
Serving Suggestions:
Serve Kola Urundai as an appetizer or a snack.
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Region: Indian