Chicken bonda

For the masala

• Chicken                            1cup(shredded)
• Onions                              2nos(big)
• Ginger and garlic             1teaspoon (crushed)
• Green chillies                     2nos
• Turmeric powder             1/2teaspoon
• Curry leaves                      1/4cup
• Chilli powder                    1teaspoon
• Pepper powder                 1/2teaspoon
• Garam masala                    1/2teaspoon
• Fennel seeds                     1/2teaspoon
• Salt                                       as required

For coating

• Besan                            1cup
• Maida                           1tbsp
• Fennel seeds                 1/2teaspoon
• Salt                               1/2teaspoon
• Turmeric powder           a pinch
• Chilli powder                 1/2teaspoon

Place the chicken in a cooker with salt and cook until tender. Once they are done shred the chicken and keep them aside.

To a pan add in oil and splutter some mustard seeds and curry leaves.To this add in onions,ginger , garlic,green chillies,fennel seeds and all masalas and saute again. Finally add in the cooked chicken and mix well. Add in little water so that the masala gets well coated with chicken. Now place a lid and let it cook on a low heat.
Remove the lid and saute the masala well to a dry form. Then switch off the flame and let it cool.

In a bowl mix together all the ingredients with water to a not too thick and not too thin consistency.

Make small balls of the masala,dip them in besan batter and deep fry them. Once u get golden brown balls remove them to a kitchen towel and serve to your plates.