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Crispy Chicken Noodle Balls


Servings - 2 - 3


INGREDIENTS
Chicken Keema - 470 grams
Coriander - 2 tablespoons
Green onions - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Soy sauce - 1 teaspoon
Ginger garlic paste - 2 teaspoons
Onions - 65 grams
Water - 1 litre
Salt - 1/2 teaspoon
Oil - 10 milliliters
Noodles - 140 grams
Salt - 1/4 teaspoon
Beaten egg - 1
Corn flour - 25 grams
Oil - for frying


PREPARATION
1. In a mixing bowl, add 470 grams chicken keema, 2 tablespoons coriander, 1 tablespoon green onions, 1 teaspoon green chili, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon soy sauce, 2 teaspoons ginger garlic paste, 65 grams onions and mix all the ingredients well.
2. Marinate for 15 minutes.
3. Take a skillet, add 1 litre water, 1/2 teaspoon salt, 10 milliliters oil and bring it to a boil.
4. Add 140 grams noodles and stir well.
5. Bring it to a boil.
6. Boil for 7 - 8 minutes on medium heat.
7. Remove it from heat and drain the noodles.
8. Transfer this into a bowl, add 1/4 teaspoon salt, 1 beaten egg, 25 grams corn flour and mix it well.
9. Take some chicken mixture in your hands and shape it into a ball. Keep aside.
10. Now, take some noodles on your hands and place the prepared ball on it.
11. Cover it with noodles completely.
12. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
13. Drain it on an absorbent paper.
14. Serve hot.

Crispy Noodle Balls

Servings - 2 - 3

INGREDIENTS
Red lentils - 250 grams
Water - 800 milliliters
Boiled noodles - 300 grams
Onions - 100 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 1/2 teaspoons
Cumin powder - 1 teaspoon
Coriander - 30 grams
Oil - for frying
Schezwan sauce - 150 grams
Ketchup - 30 grams
Vinegar - 1 tablespoon
Powdered sugar - 30 grams

PREPARATION
1. In a bowl, add 250 grams red lentils, 800 milliliters water and soak for 2 hours.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a bowl, add 300 grams boiled noodles, 100 grams onions, 1 tablespoon green chili, 1 teaspoon salt, 1 1/2 teaspoons red chili, 1 teaspoon cumin powder, 30 grams coriander and mix all the ingredients well.
4. Take some mixture in your hands and shape it into a ball.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Darin it on an absorbent paper.
7. In a bowl, add 150 grams schezwan sauce, 30 grams ketchup, 1 tablespoon vinegar, 30 grams powdered sugar and mix it well.
8. Serve the noodle balls with prepared sauce.