Evening Spice: Chicken Cheese Balls

Writing about good food, at least for me, is unquestionably the toughest thing in the world. My taste-buds work overtime to remind me of the food’s beautiful texture while I try my best to put words into the blog. By the time you read this, I’ll have a second go at the dish I’m about to write.

South Asian countries like China, Malaysia, Thailand, Vietnam, and the Philippines are known for their exhaustive street food options. For a fact, they have more cuisine selection than exotic locations. One thing is sure: you won’t die of starvation (unless a vegan) in these jam-packed “everyday-a-food-festival” places. Vloggers, food-connoisseurs, and locals are in a rat-race of their own, recommending each of their picks through glossy magazines, curated TV shows, and even YouTube videos. Of all the foods I have tasted, one always tops the list: Fish/Meat balls.  They are cheap (depending on where you eat) and keep the stomach tight until you find the next best thing. Fish balls are usually of two types: yellow ones—deep-fried, served on a skewer with spicy sauce—and white ones that are typically served with soup broth filled with noodles.

To taste the Indian version of the Malay fish balls, a visit to the Chinese market at the Sun Yat Sen Street in Kolkata is indispensable. Once you make your way through the septuagenarians sipping their morning tea and flipping through the daily newspaper on the side-walk, you will finally arrive at the bustling Tiretti bazaar. Don’t forget to bow your head to the local deity—Kwan Yin—inside a red-bricked century-old temple. On the right lane, sellers serve piping hot fish balls, made from locally caught Chitala variety, dipped in a bowl of clear soup. Add a dollop of chilly oil and pepper according to taste. Don’t just stop there. Buy the freshly fried crunchy bread-sticks from a nearby stall. Amazing! But there’s a catch. The Chinese breakfast, as it’s fondly named, is over by 7 am. So reach early.

One that I’ve prepared comprises ground meat and processed cheese. When you bite into one of these, a thick layer of creamy cheese will burst out like bubbles from a Champagne bottle and exposing your tongue to a myriad taste of spices. Really? Read on.

What ingredients you’ll need:

Serves 3

• Chicken, boneless (200 g): Preferably breast pieces.
• Lemon juice (1 tbsp):
• Ginger-Garlic paste (1 tsp)
• Pepper powder (1 tsp)
• Red Chilli Flakes (½ tsp) 
• Mixed Seasoning (1 tsp, optional) 
• Mixed herbs (1/2 tsp +1tsp)
• Green Chilli paste (1/2 tsp)
• Garam masala (1/4 tsp)
• Salt to taste
• Vegetable / Refined Oil (as required for deep frying)
• Processed Cheese (2-3 cubes)

Put the chicken pieces into a grinder and make a fine paste. Even if you are using minced meat, it’s advisable to grind it once for a smooth paste. Now, put the chicken paste in a large bowl and add—lemon juice, ginger-garlic paste, chilli paste (add red chilli powder for more kick), pepper powder, garam masala, mixed herbs (1 tsp, keep the rest for later), mixed seasoning, salt—and combine them together. Once done, save the bowl aside for marination; preferably for an hour. Marination will help to infuse all the flavours into the chicken.

Take the processed cheese and grate it on a grater (on the larger side). Add the remaining 1 tsp of mixed herbs here to incorporate the aroma. Keep it aside.

Now comes the fun part. Dip your hand into some cold water or rub a little oil on your palm (to avoid the chicken sticking in your hands). Take a small amount of chicken paste and make a cavity in it. Stuff the grated cheese in the pit and close it properly. Slowly, press the paste and give it a shape of a ping-pong ball. Too large a size will take a long time to cook. Once the balls are prepared entirely from the paste: put it in a plate, cover it with a cling film, and refrigerate for around 20-30 minutes. Refrigeration helps to give a firm shape to the ball and won’t break while frying.

In a pan, put the oil and heat it on a medium-high flame. When the oil gets hot, reduce the gas to medium-low. Now, bring the balls from the refrigerator, and slowly add each in the oil. Keep frying, turning them once in a while. As they bounce in the oil bath and transform in the colour of the western sky—a hue of golden-brown, that’s it.

Serve them sizzling hot with either ketchup or mayo. The evening is sorted.