Estimated Nutrition (whole recipe, rough)
Counts 11 of 17 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Leaf | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chicken minced meat (keema) - 2 heaped handfull / 500 ml in volume
- Salt
- Pepper
- Red chilli powder (or red food coloring)
- Ginger paste
- Garlic Paste
- Cinnamon
- Cardomom
- Clove
- Bay Leaf
- Rose water / essence
- Mint leaf paste (pudina)
- Onions
- Ghee (or butter)
- Eggs
Directions
Dice the onions.
Pour ghee over hot pan and let it heat.
Add clove, bay-leaf, cinnamon and cardomom and wait till you can get their aroma.
Add the ginger and garlic paste followed by chopped onions and wait till they become brown.
Toss in the chicken mince-meat and sprinkle salt, pepper, red chilly powder (substitute with red/pink food coloring if you don't want it to be too spicy). Wait till cooked.
Remove from flame and mix in mint paste and a drop of rose water.
While warm, rub oil over your hands and then roll the above mixture into balls, squeezing out as much juice possible so that the texture is hard and tough.
Beat eggs into a bowl.
Dip the balls into the eggs and then lightly deep-fry them (pour them into hot oil and remove them as soon as they float up to the surface.)
Now comes the tricky part. You have to take a sharp knife and make a cross-shaped cut over the ball and then slightly open up the four petals to make it look like a flower. Take care that the ball does not break up (if the cut is too deep, it will).
Then dip in eggs and deep-fry them again. You will notice that the four petals open up more when fried.
Serve them hot on a plate covered with oil-absorbing paper. You can even embellish them with toothpicks. Goes great with a yogurt or cheese dip (raitha).