Ingredients
Main Ingredients
- 1 cup cooked chicken (shredded or finely chopped)
- 2 cups mashed potatoes
- 2 tablespoons cornflour
- 1 cup breadcrumbs (plus more for coating)
- 1 large egg
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1–2 green chilies (finely chopped, optional)
- 2 tablespoons chopped coriander leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Oil for deep frying
Instructions
- Heat Oil: Heat oil in a deep frying pan over medium heat until it is hot but not smoking, preparing for frying the doughnuts.
- Prepare Dough: In a large bowl, combine mashed potatoes, shredded chicken, cornflour, egg, garlic and ginger paste, chopped green chilies, coriander leaves, salt, black pepper, and 1 cup of breadcrumbs. Mix thoroughly until well combined.
- Shape Doughnuts: Form the mixture into small balls, then slightly flatten each ball and create a hole in the center to give it a doughnut shape.
- Coat Doughnuts: Roll each doughnut-shaped piece in additional breadcrumbs to coat evenly, ensuring a crispy crust once fried.
- Fry Doughnuts: Fry 2 to 3 doughnuts at a time in the hot oil, flipping once, until they are golden brown on both sides. This will take about 3 to 4 minutes per batch.
- Drain and Season: Remove the fried doughnuts and place them on a wire rack to drain excess oil. While still hot, sprinkle them with salt to enhance flavor.
- Serve: Serve the chicken and potato doughnuts warm, accompanied by your favorite dipping sauce for an enjoyable snack.
Notes
- Chill the dough for 15 minutes before shaping to help it hold better during frying.
- You can substitute chicken with mashed chickpeas or canned tuna as alternative protein options.
- For extra flavor, consider adding grated cheese or additional herbs to the dough mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Fusion
- Diet: Halal
