This is a recipe that Mummy used to make a lot when we were in Shillong. During our childhood days Mummy used to minse the meat at home using a cast iron mincer. She would make these yummy keema balls out of which a few would have almost always dissappeared even before the mealtime.

With a little of modification as per the need and tastebuds of the children here is the recipe of the yummy chicken keema balls.

Recipe

• Wash the keema thoroughly (we can get the keema done at the butcher shop itself)

• Add a bit of turmeric, ginger garlic paste (made at home or store bought), chicken masala, chopped onions, red chilli powder and freshly cut coriander leaves.
• Add corn flour and rice flour to the keema dough. ( To 1 kg of chicken keema, I would add a cup full of corn and rice flour together)
• Heat oil in a big kadai and let it cook well. Make balls with the keema dough and deep fry them.
• A set of keema balls would take approximately 7-8 minutes to cook. We can take out a ball and check it before removing the batch from the oil.