150gChicken liver – washed and cut into small pieces
1cupMushrooms – chopped (optional)
Salt to taste
1cupCoriander leaves – finely chopped
2medium Potato – boiled and mashed.
2Egg whites
1cupBreadcrumbs
Vegetable oil for deep frying
Directions in a nutshell
Heat oil in a shallow non-stick pan; add onions, ginger, garlic, green chillies and curry leaves. Fry till almost golden brown.
Add chilli powder, turmeric, pepper and garam masala, sauté for a minute.
Add the mushrooms at this point followed by the chicken liver and salt to taste. Sprinkle some water and cook till the water has evaporated and the liver is cooked.
Sprinkle the coriander leaves and let it to cool completely. Grind the mixture until no lumps remain. But be careful to NOT overgrind it into a very fine paste.
Add the mashed potatoes to the ground mixture, mix well until well combined and keep aside.
Beat the egg whites. Divide the liver and potato mixture into equal portions and roll them into round balls like meatballs. Dip the liverballs in the egg mixture and coat with breadcrumbs and deep fry till almost golden brown.
Serve hot with coriander chutney or tomato chilli sauce.
Directions
1
A great and quick appetizer – since chicken livers barely take any time to cook these can be whipped up in a jiffy and served with some coriander chutney or dipping sauce.
2
All you need is some spare chicken livers, finely chopped onion, ginger, garlic, green chillies, coriander, mushrooms (this is optional, I had some at hand, so threw it in), and curry leaves.
3
All these except the curry leaves should be finely chopped and sautéed in little oil till golden brown. Then the spice powders – red chili, turmeric, pepper and garam masala are added and fried till you can smell the fragrant roasted spices, about a minute.
4
Then add the chicken livers and the mushrooms, sprinkle some water and cook till the water has evaporated and the liver is soft and breaks easily.
5
Sprinkle the chopped coriander and let it cool completely
6
Grind the mixture until no lumps remain. Be careful to NOT overgrind it into a very fine paste. Add the boiled and mashed potatoes, mix well until well combined and keep aside.
7
Beat the egg whites. Divide the liver and potato mixture into equal portions and roll them into round balls like meatballs. Dip the liverballs in the egg mixture and coat with breadcrumbs. Prepare some and keep ready, so you can fry them easily in batches.
8
Deep fry on medium flame till brown on all sides
Ingredients
3tspoil for sautéing
1big Onions – finely chopped
1 ½inch Ginger – inch chopped
5Garlic – finely chopped
3Green Chillies – chopped
1sprig Curry leaves
2tspPepper powder
2tspChilli powder
½tspTurmeric powder
1tspGaram masala
150gChicken liver – washed and cut into small pieces
1cupMushrooms – chopped (optional)
Salt to taste
1cupCoriander leaves – finely chopped
2medium Potato – boiled and mashed.
2Egg whites
1cupBreadcrumbs
Vegetable oil for deep frying
Directions in a nutshell
Heat oil in a shallow non-stick pan; add onions, ginger, garlic, green chillies and curry leaves. Fry till almost golden brown.
Add chilli powder, turmeric, pepper and garam masala, sauté for a minute.
Add the mushrooms at this point followed by the chicken liver and salt to taste. Sprinkle some water and cook till the water has evaporated and the liver is cooked.
Sprinkle the coriander leaves and let it to cool completely. Grind the mixture until no lumps remain. But be careful to NOT overgrind it into a very fine paste.
Add the mashed potatoes to the ground mixture, mix well until well combined and keep aside.
Beat the egg whites. Divide the liver and potato mixture into equal portions and roll them into round balls like meatballs. Dip the liverballs in the egg mixture and coat with breadcrumbs and deep fry till almost golden brown.
Serve hot with coriander chutney or tomato chilli sauce.
Directions
1
A great and quick appetizer – since chicken livers barely take any time to cook these can be whipped up in a jiffy and served with some coriander chutney or dipping sauce.
2
All you need is some spare chicken livers, finely chopped onion, ginger, garlic, green chillies, coriander, mushrooms (this is optional, I had some at hand, so threw it in), and curry leaves.
3
All these except the curry leaves should be finely chopped and sautéed in little oil till golden brown. Then the spice powders – red chili, turmeric, pepper and garam masala are added and fried till you can smell the fragrant roasted spices, about a minute.
4
Then add the chicken livers and the mushrooms, sprinkle some water and cook till the water has evaporated and the liver is soft and breaks easily.
5
Sprinkle the chopped coriander and let it cool completely
6
Grind the mixture until no lumps remain. Be careful to NOT overgrind it into a very fine paste. Add the boiled and mashed potatoes, mix well until well combined and keep aside.
7
Beat the egg whites. Divide the liver and potato mixture into equal portions and roll them into round balls like meatballs. Dip the liverballs in the egg mixture and coat with breadcrumbs. Prepare some and keep ready, so you can fry them easily in batches.