Ingredients for Football Chicken

1 cup Refined Flour- 125 grams

1/2 tsp Salt

1 tablespoon Ghee

Water

200 grams of Boneless Chicken Keema

1 tablespoon Butter

2 Green Chillies chopped

1/2 tsp Salt

1 teaspoon Garlic chopped

1 teaspoon of Soya Sauce

1/2 teaspoon Vinegar

Green Coriander

2-3 tablespoon Mozzarella + Processed Cheese

1 Egg White

1 tablespoon Corn Flour

1 tablespoon Refined Flour

2 pinch Black Pepper

1/2 tsp Chilli flakes

2 slices of Cheese

Refined Flour

Steps for Football Chicken

1. Making of dough;

Take 1 cup of refined flour, add half tsp salt, 1 tbsp ghee and mix it, then add water gradually and make a stiff dough.

Cover it with a wet cloth and keep aside for 15-20 minutes.

2. Marination of kheema;

Take 200 grams of Chicken Keema and add 1 tsp butter, 2 chopped green chillies, half tsp salt, 1 tsp garlic, 1 tsp soya sauce, half tsp vinegar, chopped coriander leaves, 2-3 tbsp Mozzarella and processed cheese grated, one egg white, 1 tbsp corn flour, 1 tbsp refined flour, 2 pinch black paper, half tsp Chilli flakes and mix all these ingredients, keep aside for 15-20 minutes to marinate.

Take 2 slices of cheese cut it into four pieces, keep aside these pieces will be used for stuffing.

3. Making of dough pieces;

Press the dough and make it a little soft.

Then cut it into 2 pieces.

Make balls and roll it into a big roti.

The Roti should not be too thick nor too thin it should be medium. Now cut the edges of the Roti and make a square roti.

Cut the entire square roti into a vertical line and then horizontally to make small pieces, dust some refined flour and small pieces will separate from each other .

Take the second ball of the dough and repeat this process.

Then collect all the small pieces of the dough and put them in a bowl, cover and keep it.

4. Making footballs;

Take the marinated chicken, make medium size balls, flatten it ,place one piece of slice cheese in the centre and cover it making a ball.

The size of the balls depends on your choice, big or small. Prepare the remaining balls in the same manner.

Now roll these balls in the small pieces of the dough.

The kheema mixture is a little moist so the pieces of dough will easily stick on the balls covering the ball making it like a football.

Prepare the remaining balls in the same manner and make footballs.

5. Frying the footballs;

Heat oil on medium flame in a kadai to deep fry these balls.

The Kheema of football chicken is not cooked, so you have to fry it on low to medium flame.

Do not fry it on high flame or else it will get crispy from out, but will remain uncooked from inside.

Fry it for 8-10 minutes patiently by turning it until golden brown and crispy.

Serve it hot with ketchup or tandoori mayo.

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Points to Remember *Fry these football chickens on low medium flame for best results.