350 grams minced chicken
1/2 an onion, chopped finely
A handful of fresh coriander leaves, chopped
1 cup cheddar cheese, crumbled
1 tablespoon worcestershire sauce
1 teaspoon dried kasuri methi
1/2 teaspoon pepper powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chili powder + a pinch extra
To taste, salt
4 tablespoons plain flour + a few pinches extra
1/2 cup bread crumbs
A few drops of water
Oil to deep fry
Mix together minced chicken, onion, cheese, worcestershire sauce, kasuri methi, pepper powder, red chili powder, garam masala, coriander leaves salt and two tablespoons of plain flour.(If you are not sure about the seasoning, you can fry a teaspoon of chicken mix, do a taste test, and adjust seasoning.)
Make a smooth paste using two tablespoons plain flour and water.
Place a tablespoon of the chicken mix on a plastic wrap or similarly thin sheet of plastic. Spread it out using your fingers, so that you have a thin and even layer of chicken mix.
Dust some plain flour on the egg. Stand the egg upright in the middle of the spread out chicken mix. Bring together the ends of the plastic wrap such that the chicken encloses the egg. Twist together the open ends of the wrap as if you were wrapping a toffee, such that it opens at one end only.?
Remove the wrap carefully. Coat the egg with plain flour paste. Next roll it in read crumbs. Repeat for all the eggs.
Deep fry one egg at a time in oil over a medium heat. (Using too high a heat will brown the outside too soon without the chicken getting cooked properly. Too low a heat will make the balls too oily).
Remove fried eggs with a slotted spoon and drain excess oil on a paper towel. Quarter each egg. Sprinkle a pinch of salt and chili powder each on the eggs, and serve with tomato ketchup