Chicken keema 2pounds
Corn flour 2sps
Onion chopped 3sps
Green chillies chopped 1sp
Salt to taste
Garam masala 1sp
Ginger garlic paste 1/4 sp
Cilantro chopped 1/2cup
Oil to deep fry
Sqeeze water from keema.
Add haldi, corn flour, onion, green chillies, ginger garlic paste, garam masala, salt and cilantro.
Mix well as store in fridge for 1hr.
Pre heat oven on 250 degrees for 5 mits.
Make small balls or as per ur wish with the marinated keema and place them on the oven safe tray.
Now bake them for 10 mits and remove.
Heat oil in a pan and deep fry the baked pakodas.
We can directly deep fry the pakodas but when we do that they tend to break easily and all the masala spreads over and spoil the oil.
So when u bake and fry it does not take much time to cook in oil and also consumes less oil.
Serve hot withas it is or with any chutney.