Chicken Mayo Balls Recipe
ingredients
For the Filling
1) 2 tablespoons oil
2) 1 tablespoon garlic paste
3) 1 medium-sized onion**, finely chopped
4) 1 medium-sized carrot**, finely chopped
5) 1 cup boiled and shredded chicken (with ½ teaspoon ginger-garlic paste)
6) 1 medium-sized capsicum**, finely chopped
7) ½ cup cabbage**, finely chopped
8) 2 tablespoons white vinegar** (or lemon juice)
9) 1 tablespoon soy sauce
10) 1 tablespoon chili sauce
11) 1 teaspoon salt** (or to taste)
12) 1 teaspoon black pepper powder
13) 1 teaspoon chili flakes
14) 3-4 tablespoons mayonnaise
15) ½ cup mozzarella cheese (optional)
For the Coating
16) 4-5 tablespoons all-purpose flour (maida)
17) A pinch of salt
18) ½ teaspoon chili flakes
19) Oregano (optional)
20) Water (to make a smooth batter)
21) Bread crumbs (from white or brown bread)
For the Bread
22) White bread slices (you can use brown bread too)
23) Water (for soaking the bread)
Let’s Start Recipe
Today, we will make **super crispy, crunchy, and incredibly delicious Chicken Mayo Balls**. These can be easily prepared and stored in the deep freezer for **2-3 weeks**. You can pack them in kids’ lunch boxes or serve them as an evening snack. They are really tasty and super easy to make. Let’s get started with the recipe!
Step 1: Prepare the Filling
First, heat a **pan** on medium heat and add **2 tablespoons oil**. We don’t need too much oil. Now, add **1 tablespoon garlic paste** and cook it on low flame for **1-1.5 minutes** to get rid of the raw taste of garlic.
Once the garlic is cooked, add **1 medium-sized onion** (finely chopped) and cook it on medium flame for **2-3 minutes**. Don’t brown the onion, just cook it until it becomes soft and translucent.
Now, add **1 medium-sized carrot**, finely chopped, and cook it with the onions for **1-2 minutes**. Carrots take a little longer to cook, so we add them earlier. Once the carrots are slightly cooked, add **1 cup boiled and shredded chicken**. I had boiled the chicken with **½ teaspoon ginger-garlic paste**, and then shredded it. Stir the chicken and cook it on medium-high flame for **1 minute** to heat it through.
Next, add **1 medium-sized capsicum**, chopped into small pieces, and **½ cup cabbage**, cut into thin strips. Cook everything together for **1-2 minutes** on medium-high heat, ensuring that the vegetables stay crunchy. We don’t want them to be overcooked.
Now, add **2 tablespoons white vinegar** (or lemon juice), **1 tablespoon soy sauce**, and **1 tablespoon chili sauce**. Add **1 teaspoon salt**, **1 teaspoon black pepper powder**, and **1 teaspoon chili flakes**. Adjust the spices according to your taste.
Mix everything well and cook for another **1-2 minutes** so that the sauces are well combined with the chicken and vegetables.
Step 2: Add Mayonnaise and Cheese
Once everything is mixed well, add **3-4 tablespoons mayonnaise**. Don’t cook the mixture after adding mayonnaise, just stir it in to combine. We don’t want the stuffing to be too wet, so use mayonnaise in moderation.
Once mixed, turn off the flame and let the stuffing cool completely. After the stuffing has cooled, add **½ cup mozzarella cheese** (this is optional). If you prefer, you can skip the cheese. Mix everything well and set it aside.
Step 3: Preparing the Bread Balls
Take **some white bread slices** (you can also use brown bread). Cut off the edges with a knife. You can also save these edges to make bread crumbs later.
Now, take a bowl of water and dip each bread slice in water, pressing it down gently to soak the water. Then, squeeze the bread slices to remove the excess water.
Take **1 tablespoon of the chicken filling** and place it in the center of the bread slice. Fold the bread from all four sides to seal the stuffing inside. Gently press the edges to form a round shape. Since the bread is wet, it will form a perfect round ball shape. Place the balls on a plate.
You will get around **17-18 balls** from this mixture. Now, let’s prepare for the coating.
Step 4: Coating the Balls
In a bowl, take **4-5 tablespoons of all-purpose flour** (maida). Add **a pinch of salt**, **½ teaspoon chili flakes**, and a little **oregano** to the flour. Mix the dry ingredients well. Now, add a little water at a time and mix it with a whisk to make a smooth batter. The batter should not be too thin or too thick.
Now, take some bread crumbs (you can make them by grinding the leftover bread edges) and set them aside.
Step 5: Coating the Balls
Dip each bread ball in the **flour batter**, coating it well. Then roll it in the **bread crumbs**, ensuring it is fully coated. You don’t need double coating, a single layer of breadcrumbs will be enough. Set them aside.
You can store these prepared balls in the **deep freezer** for **2-3 weeks**. They will stay fresh and ready for frying whenever you want.
Step 6: Frying the Balls
Heat oil in a deep pan on **medium-high flame**. When the oil is hot, carefully drop the bread balls one by one into the oil. Don’t overcrowd the pan. Once they are in, don’t stir them immediately. Let them hold their shape for a while before gently turning them to fry evenly.
Fry the balls for about **4-5 minutes**, until they are golden brown and crispy on the outside. Don’t fry them for too long, as they might crack.
Once done, take them out of the oil and drain excess oil on a paper towel. Continue frying the rest of the balls.
Step 7: Serving the Chicken Mayo Balls
Serve the hot and crispy Chicken Mayo Balls with **tomato ketchup** or **extra mayonnaise**. These balls are crispy on the outside and creamy and flavorful on the inside.
Thank You…♥️