Chicken kola urundai recipe, Kola urundai

Chicken kola urundai/ chicken fritters is a spicy and a flavorful deep fried chicken balls popular in the chettinad cuisine. Traditionally kola is prepared with mutton and spices as I don’t eat mutton tried making it with chicken just like the veg version I posted earlier like this SOYA KOLA URUNDAI. This simple, flavorful and delicious kola / fritter can be served alongside lunch or sometimes can be relished as snack too. To make this kola urundai you need to use chicken breast meaning boneless chicken which works best for mincing. The flour quantity mentioned might differ as it is used for binding purpose so add it accordingly. So let’s get to the making!!

Looking for some other recipes with with boneless chicken?? Here it is:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
20 min	20 min	40 min	5

Ingredients

Chicken breast minced – 1 cup
Onion – 1 (small)
Curry leaves – 6
Ginger garlic paste – ½ tsp
Red chilli powder – ¼ to ½ tsp
Salt – to taste
Fennel seeds – ¼ tsp (crushed)
Pottukadalai maavu/ Fried gram dal flour – 2 to 3 tbsp (for binding)
Grated coconut – ¼ cup
Rice flour – 1 to 2 tbsp
Oil – for frying

Note

* 1 cup = 235 ml

How to make Chicken kola urundai with step by step images

Mince chicken breast as shown in the collage. You can mince the chicken breast tender with knife/ blend it in a blender/ mixie. Heat oil in a pan for deep frying.
In a bowl add minced chicken, fennel seeds (crushed), ginger garlic paste, chopped onion, curry leaves, red chilli powder, grated coconut, fried gram dal flour, rice flour and salt. Mix everything well and you will get soft dough like consistency.
Now pinch a small portion of the mixture roll it into ball with your palms.. (little sticky it might feel) Repeat the process till all the chicken keema mixture is over.
When the oil is hot enough slide the balls one by one and cook them in low to medium flame. Do not turn the balls frequently as it will break, also do not cook in high flame as the color will be achieved soon without getting fully cooked. When golden brown color is achieved remove the chicken fritters from oil using a slotted spoon. Serve it hot.

Sandhya Riyaz

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Published by

Sandhya Riyaz

3 years ago

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