Preparation

Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter.

Leave this for 5-10 minutes.

Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown.

Drain on absorbent paper till required.

Heat 2 tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.

Add the capsicum and turn around a few times.

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve

Ingredients:

• 250 gm chicken mince / Panner
• 2 eggs, slightly beaten
• 3/4 cup refined flour
• 1/2 tsp Garlic Paste
• 1/2 tsp Ginger Paste
• Oil for deep frying 2 tbsp oil
• 1 tsp finely chopped garlic
• 1/2 cup finely chopped onions
• 1 large capsicum-chopped fine
• 3 tbsp corn flour-blended
• 1/2 cup water
• 2 tbsp vinegar
• 2 tsp Keya Salt 
• 2 tsp soya sauce
• 1/2 cup tomato puree
• 2 tbsp chopped celery
• 2 cups water
• 1 tbsp Keya Chinese Seasoning