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Indian Recipe: Arook (minced chicken fritters)
SCMPLIFESTYLE9Ingredients
50Minutes
190Calories
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Description
Recipe by Susan Jung
In her book A Taste of India, Madhur Jaffrey writes that this recipe comes from Iraqi Jews who settled in India, and "Bombayized" the dish, adding chillies and turmeric. I've adapted the recipe further: the original calls for eggs, which gave the fritters a spongy texture, so I leave them out.
Ingredients
US|METRIC
4 SERVINGS
- 450 grams boneless skinless chicken breast (minced)
- 2 spring onions (finely minced)
- 1/8 tsp. ground turmeric
- 1/4 tsp. ground cayenne pepper
- 1/2 tsp. green chilli (very finely minced hot, or more to taste)
- 15 grams plain flour
- 1/2 tsp. fine sea salt (or to taste)
- ground black pepper (Freshly)
- oil (as needed)
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Directions
- Thoroughly combine all the ingredients except the oil. Heat a little oil in a skillet and pan-fry some of the mixture to check the seasonings. Adjust as necessary. Refrigerate the mixture for at least an hour.
- Heat oil to a depth of 2cm in a skillet. Use two spoons to shape the mixture into round-ish meatballs about 2.5cm in diameter. Slide them directly into the hot oil and fry until cooked through (about five minutes) turning them over once. Drain on paper towels and serve hot.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol70mg23% |
Sodium430mg18% |
Potassium460mg13% |
Protein24g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g2% |
Sugars0g |
Vitamin A4% |
Vitamin C8% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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