Mix all the above ingredients with the minced chicken to make a dough or mix it in a blender for few seconds.

Flour/ oil the work surface and flatten the dough with fingers to a thickness of 1 cm.

Cut out shapes with a donut cutter. Alternatively you can also flatten the dough in hand and using your finger, make a hole in the centre to get the donut shape. I made mine in hand, about 1 cm in width and 3 inches in diameter.

Meanwhile, heat oil for deep frying in a large pan.
Lightly beat the eggs with some salt and coriander leaves. Set aside in a bowl. Place the breadcrumbs in a separate bowl. Dip each donut first in egg and then coat with breadcrumbs. Remove excess breadcrumbs.

Place donuts in hot oil. Make sure not to overcrowd the pan. Fry donuts, flipping occasionally, until they’re browned.

Remove donuts from oil. Drain on an absorbent towel. Serve with your favorite dip.

Coat the chicken donuts in eggs and breadcrumbs, then store in the freezer for up to 3 weeks. To cook them, just deep fry from frozen.