PREPARATION

1. In big mixing bowl, add 1 kilogram chicken keema, 60 grams fine grated carrot, 60 grams finely chopped onions, 1 tablespoon green chilli, 2 tablespoons coriander, 1 teaspoon soy sauce, 20 grams red chili sauce, 25 grams Thai chili sauce, 1 tablespoon ginger garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1 teaspoon salt, 20 grams corn flour, 40 grams bread crumbs and mix it well.

2. Refrigerate for 1 hour.

3. In mixing bowl, add 25 grams corn flour, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 30 millilitres water and mix it well to make a paste.

4. Take 100 grams corn flakes and blend it in a blender to make a powder.

5. In a mixing bowl, corn flakes powder, add 70 grams bread crumbs, 1 teaspoon salt, 1 tablespoon mixed herbs and mix it well.

6. Take some keema mixture in your hands and stick it to pop sticks.

7. Dip it in prepared all purpose flour mixture.

8. Then, roll it in prepared corn flakes mixture and Coat it completely.

9. Heat sufficient oil in heavy skillet and deep fry until golden brown and crispy.

10. Drain it on an absorbent paper.

11. Garnish with coriander.

12. Serve hot.