Cheesy Chicken Balls

Cook the chicken breast by boiling it and then finely blend it in a blender.

In a large mixing bowl, combine the ground chicken, grated cheese, garlic paste, oregano, red chilli flakes, black pepper powder, salt, and chopped coriander leaves.

Mix thoroughly until it forms a dough-like consistency.

Take small portions of the chicken and cheese mixture and shape them into lemon-sized balls.

Divide the cornflour into two bowls. In one of them, make a slurry by adding water. Place the suji (semolina) in a separate bowl to coat the chicken balls.

Roll each chicken ball in the dry cornflour powder first, then dip it into the slurry, and finally coat them by rolling them in the suji (semolina). Refrigerate the chicken balls for 10-15 minutes to firm.

Heat oil in a deep pan for frying over medium-high heat.

Carefully place the coated chicken balls in the hot oil and fry them until they turn slightly golden.

Transfer the fried chicken balls to a plate lined with paper towels to absorb excess oil.

Serve the hot and crispy cheesy chicken balls with a dip of your choice. Enjoy!