Pasta & Chicken Balls
Ingredients
White Sauce:
1: butter 1 tbsp
2: plain flour 1 tbsp (heaped)
3: milk 1 cup
4: salt 1/4 tsp
5: black pepper 1/4 tsp
Paste & Chicken Mixture:
1: raw macaroni 1 cup (boiled)
2: boneless chicken 400g shredded (boiled with 1 tbsp tikka masala powder heaped, ginger & garlic paste 1 tsp, water 1 & 1/2 cup)
3: cabbage 1/2 cup (finely chopped)
4: carrot 1/2 cup grated)
5: bell-pepper 1 small (deseeded & finely chopped)
6: salt 1 tsp
7: tikka masala powder 1 tsp
8: black pepper powder 1 tsp
9: crushed red chilli 1 & 1/2 tsp
10: food colour 1/2 tsp
11: ginger & garlic paste 1 tsp
12: cream 3 tbsp
13: chili garlic sauce 1 tbsp
14: Szechuan sauce 1 & 1/2 tbsp
15: white sauce 1 cup
For Frying:
1: eggs
2: dry bread crumbs
3: oil for frying
Instructions
-
1: melt butter add plain flour and cook on medium flame for 1 minute.
2: then add milk slowly and whisk well so there is no lumps (close the flame at this stage).
3: add salt, black pepper mix well and now on the stove and cook till the sauce gets thick, keep aside.
4: in a chopper add the boiled macaroni and grind till it gets in small pieces.
5: place the chopped macaroni, chicken, cabbage, carrot, bell-pepper, salt, tikka masala, black pepper, crushed red chilli, food colour, ginger & garlic paste, cream, chilli garlic sauce, Szechuan sauce, white sauce mix well.
6: beat the eggs.
7: dip in eggs, roll in dry bread crumbs. (YOU CAN FREEZE THEM AT THIS STAGE FOR A MONTH).
8: heat oil.
9: add the balls and fry on high flame till gets golden, place on paper towel.
10: serve hot with sweet chilli sauce, ketchup.
