Boneless breast ½ kg chopperized
Green chilies 4
Salt 1 tsp
Black pepper 1 tsp
Mustard paste ½ tsp
Ingredients for filling
Carrot 1
Peas boiled 2 tbsp
Sweet corn 3 tbsp
Mushrooms 4 chopped
Salt and pepper ¼ tsp each
Cheddar cheese grated ½ cup
Mayonnaise 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 finely chopped
Spring onion leaves finely chopped 2 tbsp
Eggs beaten 2
Bread crumbs as required for coating
Method
Chopperize chicken breast with green chilies, salt, pepper, mustard and keep aside.
Method for filling
Finely chopped all the vegetables, boil carrots and peas, mix with grated cheese, mayonnaise, salt and pepper, chopped green masala, mix well. Mixture should be thick. Take mince chicken mixture in your hand, flatten very thinly, fill in vegetable mixture, made into oblong shape, dip in beaten egg, roll in bread crumbs, chill for 30 minutes before frying, deep fry on low flame. Serve hot.
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