Chicken Cheese Balls are one of the most loved and popular snack/starter especially with kids .Chicken Cheese Balls make an excellent starter and a sure crowd pleaser. Gooey Cheese oozing out of those crispy yummy chicken balls taste absolutely delish. Serve it either with ketchup or mayo taste great any which ways .Chicken Cheese Balls are so easy to make and they turn out so good that you will ditch those frozen packet ones.These are easy to put together with no fancy ingredients used and pocket friendly too.

how to make chicken cheese balls

If you love feeding your kids something yummy and preservative free then do try these Easy and delicious snacks which can be made so easily at home.You can check the blog for my chicken Nuggets too .Do try these easy to make chicken balls I'm sure you will love them .
how to make chicken cheese balls

boneless chicken 250 gms( i used thigh and breast )
6 cheese cubes 
1 egg 
1 inch ginger 
6 to 7 garlic cloves 
1 tsp chilli flakes
1/2 tsp oregano
1/4 tsp mixed herbs
8 to 10 peppercorns
1 tbsp coriander leaves chopped
1/4 tsp garam masala powder 
2 egg whites
1 cup Breadcrumbs to coat 
Oil to deep fry 
homemade chicken cheese balls recipe
  • Wash the chicken pieces well and pat dry .
  • In a mixie jar or food processor take the chicken pieces and add ginger ,garlic chillies,salt coriander leaves pepper and a egg ,pulse/grind it till its mixed well .
  • Transfer it in a bowl ,add oregano ,chilli flakes and garam masala powder ..
  • Add 1 tsp lime juice and mix well.
  • Wet your hands and take a small portion of the mixture flatten it and place a small cube of cheese and cover it to form a ball.
  • Repeat the same process till you finish shaping the balls.
  • Lightly Beat egg whites adding 2 tsp water a pinch of salt and pepper. 
  • Dip the balls in the egg white and roll on breadcrumbs. 
  • Again dip it in the egg white and finally coat it with breadcrumbs. 
  • You can now freeze the chicken balls either in a ziploc bag or in  a airtight container. 
  • Heat oil to deep fry and fry over medium flame until golden brown .
  • Serve hot with ketchup and mayo.

these balls can be made ahead and frozen for later use.
i have used processed cheese ,you can use cheddar or any mix cheese you prefer.

mung bhaji,moong dal bhajiya
Mung Dal Bhajia /Moong Bhaji/Bhajiya or pakoda whatever you name it are crispy crunchy and so delicious pakoda/bhajia made with split yellow mung/moong dal . Crispy hot Pakodas/Bhajia a cup of chai on a rainy day is a amazing combo and a total bliss.We make kanda/onion ,Potato methi bhaji at home among them kanda and Mung Bhajia are my favourite ones .They are crispy and very addictive.
mung dal bhajiya recipe,moong dal bhaji recipe,mung dal pakoras

Moong Dal Bhajiya/Mung Dal Pakoras taste amazing ,you can serve them with green chutney or sauce .I love using them in my kadhi as well especially when i make them with split green mung dal i save some for dahi kadhi. The weather here in Mumbai is simply amazing and it calls for a nice cup of chai/coffe and some hot pakoras /bhajia then why delay go ahead and soak some mung/moong dal to make these super yummy crispy Mung Dal Bhaji/Moong Dal Bhajiyas.
how to make mung dal bhajia/how to make mung dal bhajiyas

1 cup yellow moong/ mung dal
3 geen chillies chopped fine
1 inch ginger minced
1 big onion chopped
1/2 tsp fennel seeds
8 to 10  peppercorns
1, 1/2 tsp coriander seeds
2 to 3 tbsp coriander  leaves
Salt to taste
Oil to fry
moong dal bhajiya recipe,easy mung bhajia recipe


  • Wash and soak the mung dal for 3 to 4 hours.
  • Drain water and Grind to a coarse paste without adding any water .
  • Coarsely crush pepper ,coriander and fennel seeds.
  • Empty the paste in a bowl  to it add ginger, onion ,chillies, coriander and crushed pepper and coriander seeds.
  • Add salt ,now mix well with a spoon
  • Mix it well so that it turns light and fluffy.

  • Heat oil to deep fry.
  • Once hot drop in the batter using  spoon.
  • Fry till golden brown over med flame in 3 to 4 batches
  • Using preforated spoon/ spatula remove them on a plate lined with kitchen towel/tissue to drain excess oil.
  • Serve with green chutney or sauce.

how to make moong bhajiya/moong bhajia

you may add garlic too i prefer adding ginger alone
you could use split green mung as well .
adding fennel seeds gives a nice flavour and taste,you can skip  if you want.
mix the batter well with a spoon or hand whisk for 5 to 6 minutes,this ensures the batter is fluffy and no baking soda is needed.
do not fry in very hot oila nf high flame ,once the oil is hot enogh reduce the flame to med and fry.

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