Ingredients
Chicken Filling
- Oil 2 tbsp
- Onion 1 small chopped
- Garlic cloves 5-6 chopped
- Boneless chicken 500 grams, finely chopped
- Salt to taste
- Black pepper powder to taste
- Turmeric powder 1/2 tsp
- Cumin powder 3/4 tsp
- Paprika powder 2 tsp
- Oregano 1 tsp
Potato Coating
- Potatoes 1 kg, boiled
- Fresh coriander 1 big bunch
- Salt to taste
- Black pepper to taste
Bechamel sauce
- Butter 4 tbsp
- Plain flour 4 tbsp
- Salt to taste
- White pepper powder to taste
- Garlic powder 1 tsp heaped
- Milk 4 cups
- Fresh cream 1/2 cup
Topping
- Mozzarella cheese 1 cup
- Red bell pepper 1, cubed
SERVING SUGGESTION
- Boiled Rice
- Boiled Pasta/Spaghetti
Preparation
- Chicken Filling: Heat oil in a pan and add onions and allow to soften.
- Add garlic and allow to turn golden.
- Add chicken, salt, black pepper, turmeric, cumin powder, paprika powder and oregano.
- Cook until the chicken is well done and oil separates from the chicken pieces.
- Potato Coating: Mash the boiled potatoes and add salt and black pepper powder. Mix.
- Add the fresh coriander to a chopper along with only a tablespoon of mashed potatoes.
- Chop until a smooth green paste is formed.
- Add this green paste to the mashed potatoes and mix well.
- Make 1 inch potato balls with the mashed potato mixture.
- Apply water to your hands. Take one ball in hands and press it to form a thin disc.
- Add some chicken filling and shape back into a ball.
- Repeat the process with the remaining potato balls. Keep aside for later use.
- Bechamel sauce: In a pan, melt butter and add plain flour to it.
- Cook at low heat until the flour smells cooked.
- Add 1 cup of milk and whisk until there are no lumps.
- Add remaining milk, salt, white pepper powder and garlic powder.
- Cook at low heat, stirring frequently until the sauce thickens.
- Preheat the oven to 200°C.
- Assembly: Take a rectangular casserole and arrange the potato balls in it.
- Pour bechamel sauce all over them and top with mozzarella cheese.
- Lastly, top with red bell pepper cubes and bake at 200°C until the cheese is golden and bubbly.
- Enjoy over boiled pasta!
Chicken Stuffed Potato Balls in Bechamel Sauce
Ingredients
Chicken Filling
- Oil 2 tbsp
- Onion 1 small chopped
- Garlic cloves 5-6 chopped
- Boneless chicken 500 grams finely chopped
- Salt to taste
- Black pepper powder to taste
- Turmeric powder 1/2 tsp
- Cumin powder 3/4 tsp
- Paprika powder 2 tsp
- Oregano 1 tsp
Potato Coating
- Potatoes 1 kg boiled
- Fresh coriander 1 big bunch
- Salt to taste
- Black pepper to taste
Bechamel sauce
- Butter 4 tbsp
- Plain flour 4 tbsp
- Salt to taste
- White pepper powder to taste
- Garlic powder 1 tsp heaped
- Milk 4 cups
- Fresh cream 1/2 cup
Topping
- Mozzarella cheese 1 cup
- Red bell pepper 1 cubed
SERVING SUGGESTION
- Boiled Rice
- Boiled Pasta/Spaghetti
Instructions
- Chicken Filling: Heat oil in a pan and add onions and allow to soften.
- Add garlic and allow to turn golden.
- Add chicken, salt, black pepper, turmeric, cumin powder, paprika powder and oregano.
- Cook until the chicken is well done and oil separates from the chicken pieces.
- Potato Coating: Mash the boiled potatoes and add salt and black pepper powder. Mix.
- Add the fresh coriander to a chopper along with only a tablespoon of mashed potatoes.
- Chop until a smooth green paste is formed.
- Add this green paste to the mashed potatoes and mix well.
- Make 1 inch potato balls with the mashed potato mixture.
- Apply water to your hands. Take one ball in hands and press it to form a thin disc.
- Add some chicken filling and shape back into a ball.
- Repeat the process with the remaining potato balls. Keep aside for later use.
- Bechamel sauce: In a pan, melt butter and add plain flour to it.
- Cook at low heat until the flour smells cooked.
- Add 1 cup of milk and whisk until there are no lumps.
- Add remaining milk, salt, white pepper powder and garlic powder.
- Cook at low heat, stirring frequently until the sauce thickens.
- Preheat the oven to 200°C.
- Assembly: Take a rectangular casserole and arrange the potato balls in it.
- Pour bechamel sauce all over them and top with mozzarella cheese.
- Lastly, top with red bell pepper cubes and bake at 200°C until the cheese is golden and bubbly.
- Enjoy over boiled pasta!
