Chicken Koftas

Name: Chicken Koftas
Total time: 600 s
Yield: 30-number
Cuisine: Indian
Ingredients: 300 - 350 grams chicken boneless chunks; 3 potatoes - boiled and peeled; 2 Onions - chopped finely; 1 inch Ginger - chopped finely; 2 Eggs; handful mint leaves coriander leaves ,; 2 Green chillies - chopped finely (Optional); 3 tablespoons vinegar distilled; to taste salt; to taste pepper

Arati Patro @cook_7835946

Bangalore

You see there's comfort food and then there's food that makes your soul go la la la. Chicken Koftas aren't new age or anything, they've been around since the time people were just about figuring how cool little dumplings of flavored minced meat could possibly be. They're great served as starters or sides or even upscale finger food (Why not? )
Just like any other Asian dish, there are plenty of cuisines that lay claim to the origin. Koftas are no different. I've heard of koftas having dried fruits and nuts, kofta curry and a couple of other kofta variations. The one's I've made here are humble but in no way modest. I've never tried adding them into curry before but maybe someday I will.
Que sera sera!
Here's what we'll need from beginning to end

Arati Patro @cook_7835946

Saved

Ingredients

10 mins

30-number

300 - 350 gramschicken boneless chunks
3potatoes - boiled and peeled
2Onions - chopped finely
1 inchGinger - chopped finely
2Eggs
handfulmint leaves coriander leaves ,
2Green chillies - chopped finely (Optional)
3 tablespoonsvinegar distilled
to tastesalt
to tastepepper

Saved

Steps

10 mins

1

Start off by boiling the chicken along with the vinegar on the lowest flame. This step generally should not require any additional water, the chicken should start leaving off its own broth once the heat catches up.
2

Let the chicken cook as the broth completely dries up. Once there is no more liquid in the pan, turn the heat off. We don't want to be frying or roasting the chicken any further. It should look like something like this at this stage.
3

Boil and peel potatoes and let them cool.
4

Find a nice large mixing bowl, and I emphasize on LARGE because using a small bowl for this would be a very uncomfortable idea. In your trusty, large mixing bowl combine the chopped onions, ginger and green chilly.
5

Mix in the boiled potatoes. You can crush them by hand or just use a fork if they're still hot. I like leaving small chunks of potato unmashed (that's not even a word!), I think it adds nice texture and doesn't make the whole mix seem... well... pasty!
6

Mix chopped mint and coriander leaves. We didn't have any coriander left so we made do with just mint. No biggie at all. This just goes to say that you can add or skip some flavors to suit your taste.
7

In a little mixie jar, or in your food processor, you want to pulse the now cooled down chicken chunks into not-so-coarse-not-so-fine shreds. Somewhat like this
8

Add the shredded chicken, the eggs, salt and pepper and mix really well.
9

Once you're sure you've done a great job mixing, shape them into balls or any shape you delight in. I'd suggest keep them small.
10

Pan fry with a little oil on medium to low flame. Turn sides after about 3 minutes.
11

I like the edges to get some color too so I flip them on the edge like so
12

Serve hot with ketchup or just as is.