About this recipe:Raw bananas, potatoes and dal are few the ingredients in the Bengal that can be cooked in so many different ways. This chop makes a great snack or lunch meal, especially for school kids. It is served with ketchup.
Boil the bananas, potatoes and dal separately. Peel the skin off each of the vegetables. Mash the boiled vegetables well with hand in a bowl.
Slice one onion and heat a tablespoon of oil in a pan. Fry the onions slightly.
Add the fried onions to the mashed vegetables and mix well. Also add and mix the chopped green onions, coriander and mint leaves, salt, baking powder, lemon extract, half of the egg beat and cumin powder.
Chop the rest of the 3 onions into thin slices
On a separate bowl add the minced chicken, onion slices and white or black pepper powder, salt, just a pinch of ginger-garlic paste. Mix well.
Heat 1 tablespoon of oil on a pan and fry the minced chicken mixture. Set aside the fried minced chicken for cooling.
Make small balls out of the vegetable mash. Indent each of the balls at the center and fill in the indent with the fried minced chicken. Wrap the filling with the mash so that a fine ball forms. Repeat for each of the ball. Approximate 10 balls would form. Set the balls in fridge to chill for 30 minutes.
Heat 2 cups of oil in a deep frying pan.
Dip each of the balls in rest half of the egg beat. However, if the balls are a bit soft and crumbly, then they should be dusted with biscuit crumbs.
Deep fry a few balls at a time until they turn brown.