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Mushroom Chicken Balls

Servings - 2 - 3

INGREDIENTS
Oregano - 1/2 teaspoon
Dried sage - 1/2 teaspoon
Dried parsley - 1/2 teaspoon
Dried basil - 1/2 teaspoon
Cajun seasoning - 1/2 teaspoon
Chicken keema - 400 grams
Mushrooms - 100 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Onion powder - 1 teaspoon
Garlic powder - 1 teaspoon
Cumin powder - 1 teaspoon
Cayenne pepper powder - 1/2 teaspoon
Coriander - 1 teaspoon
Green chili - 1 tablespoon
Ginger - 2 tablespoons
Onions - 60 grams
Bread crumbs - 120 grams
Oil - for frying
Butter - 30 grams
Garlic - 7 cloves
Onions - 230 grams
Tomato - 300 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Paprika - 1 teaspoon
Bell pepper - 290 grams
Fresh cream - 100 grams
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 1/2 teaspoon oregano, 1/2 teaspoon dried sage, 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon cajun seasoning and mix it well.
2. In a mixing bowl, add 400 grams chicken keema, 100 grams mushrooms, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon black pepper powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1/2 teaspoon cayenne pepper powder, 1 teaspoon coriander, 1 tablespoon green chili, 2 tablespoons ginger, 60 grams onions, 120 grams bread crumbs, prepared seasoning and mix all the ingredients well.
3. Take some mixture on your hands and shape it into a lemon sized ball.
4. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.
6. Heat 30 grams butter in a heavy skillet, add 7 cloves garlic and stir well.
7. Then, add 230 grams onions and fry till translucent.
8. Now, add 300 grams tomato, 1 1/2 tablespoons green chili and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt and mix it well.
11. Transfer this into a blender and blend it into a smooth puree.
12. Transfer this puree into a heavy skillet and give it a nice stir.
13. Add 1 teaspoon paprika and mix it well.
14. Then, add 290 grams bell pepper and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 100 grams fresh cream and mix it well.
17. Add 2 tablespoons coriander and mix it again.
18. Now, add the fried balls in it and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot.

Potato Cheese Balls

Servings - 2 - 3

INGREDIENTS
Potatoes - 900 grams
Water - 500 milliliters
Oil - 2 tablespoons
Asafoetida - 1/8 teaspoon
Mustard seeds - 2 teaspoons
Onions - 100 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander - 2 tablespoons
Mozzarella cheese - to taste
Gram flour - 120 grams
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Water - 220 milliliters
Oil - for frying

PREPARATION
1. Take a pressure cooker, add 900 grams potatoes, 500 milliliters water and cover it with lid.
2. Cook until you hear 3 whistles.
3. Open the lid and remove it from heat.
4. Peel and mash the potatoes properly.
5. Heat 2 tablespoons oil in a heavy skillet, add 1/8 teaspoon asafoetida, 2 teaspoons mustard seeds and stir well.
6. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon salt, 1/2 teaspoon turmeric and stir well.
8. Now, add the boiled mashed potatoes and mix it well.
9. Cook or 5 - 7 minutes on medium heat.
10. Add 2 tablespoons coriander and mix it well.
11. Remove it from heat and allow it cool.
12. Take some mixture in your hands and flatten it with the help of your fingers.
13. Place a mozzarella cheese cube on it and roll it into a ball.
14. Keep aside.
15. In a bowl, add 120 grams gram flour, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
16. Add 220 milliliters water and mix it well to make a thick batter.
17. Dip the prepared balls in it and coat it properly.
18. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
19. Drain it on an absorbent paper.
20. Serve hot.