chicken meatballs

Chicken meatballs with apple salsa

Recipe from: 10 January 2013
Preparation time: 10 min
Cooking time: 20 min
 
A spicy dish mingled with fresh sweet apple flavours.
 
 
 

Ingredients

 
  • For the meatballs:
  • 500
    g
    minced chicken breasts
  • 1
    egg
  • 1
    medium onion - grated
  • 4
    Tbs
    fresh coriander - chopped
  • 1
    tsp
    red marsala - wet
  • 2
    tsp
    green marsala - wet
  • 2
    tsp
    fresh ginger and garlic mix
  • 1
    tsp
    oil
  • 1/4
    tsp
    turmeric
  • 1
    tsp
    salt
  • 1
    squeeze of lemon juice
  • For the tempering of spice / Vagaar:
  • 3
    Tbs
    cooking oil
  • 3
    coves
  • 3
    cardamom pods
  • 2
    cinnamon sticks
  • For the phulka:
  • 500
    g
    flour
  • 1
    Tbs
    cooking oil
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    salt
  • 1
    Tbs
    sugar
  • 10
    g
    dry yeast
  • 375
    ml
    luke warm water
  • oil for deep-frying
  • For the salsa:
  • 1 1/2
    green apples
  • 2
    tsp
    mint - finely chopped
  • 1/2
    tsp
    cumin seeds
  • 1
    tsp
    green marsala
  • pinch
    salt
  • Juice of half a lemon
  • pinch
    sugar
Servings: Change Serving
 
 

Method

 
Put all the chicken mince ingredients into a mixing bowl and mix through.
Roll into balls taking a handful of the mixture at a time (about the size of a golf ball).

Tip: Keep a bowl of water next to you – wet your hand in the water so that the meat does not stick to your hand.

Heat the oil in the pan on medium heat, adding the cloves, cardamom and cinnamon sticks. Let it fry for about 3 minutes.

Add chicken balls. Fry until cooked through and golden brown in colour. Tip: If you are in a hurry, add a dash of water to the pan and put the lid on.

For the phulka: Put flour, oil, cumin, salt and sugar in mixer. Mix for a minute or two. Add the dry yeast and mix through.

Add the luke warm water slowly until it forms a dough. Knead the dough in the mixer for about 5 minutes until soft and elastic – it must still be slightly sticky to the touch. Put aside in a warm place and let it rise for +- 2 hours.

Punch the dough down.

Roll the dough out flat to approximately 2mm in thickness. Remember to sprinkle a little flour onto your work surface when you are rolling the dough out so it does not stick.

Turn a drinking glass (tumbler) upside down and cut out circles of the dough.

Heat the oil in a wok. Tip: To check whether the heat of your oil is right – stick the back end of a wooden spoon into the oil – if it bubbles and sizzles immediately around the spoon the oil is at the right temperature.

Stick your dough circles into the heated oil for a minute or two. You will see it forms a bubble. Then turn it around until cooked– light corn colour.

Take deep fried dough circle out of the wok of frying oil and drain on a paper towel.

For the salsa: Chop the apples with skin still on into small little blocks. Add the rest of the ingredients and mix well.

To assemble:
1. Open your little Phulka bread pockets.
2. Add a meatball then add some apple salsa.
3. Finish with a squeeze of lemon juice and sprinkle with some coriander and enjoy.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


 

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Selecting lamb
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