Crispiest Potato Chicken Donuts

Ingredients

• 5.5 boiled potatoes (5–6 potatoes, boiled; quantity varies by potato size)
• 750 g boneless chicken
• 1 tbsp chicken powder
• 1 tsp black pepper
• 1 tsp chilli flakes
• 1 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp oregano
• salt (to taste)
• 0.25 cup cornflour
• 1 egg
• 0.25 cup fresh coriander (chopped; also called dhania)
• 0.25 cup green onions (chopped)
• 0.5 cup capsicum (finely chopped)
• 1 green chilli (finely chopped)
• 0.75 cup maida or plain flour (for the coating slurry)
• 0.5 cup water (or as needed, for the flour slurry)
• breadcrumbs (use enough to coat generously)
• oil (for frying; amount not specified)

Steps

1. 1

   Combine the boiled potatoes, boneless chicken, chicken powder, black pepper, chilli flakes, paprika, onion powder, garlic powder, oregano, salt, cornflour, egg, chopped fresh coriander, chopped green onions, finely chopped capsicum, and finely chopped green chilli to make the chicken-and-potato mixture.

2. 2

   Shape the mixture into donut-shaped portions.

3. 3

   Stir the maida or plain flour with the water to make a flour slurry, adding only as much water as needed for a dipping consistency.

4. 4

   Dip each shaped donut into the flour slurry.

5. 5

   Coat each donut generously with breadcrumbs.

6. 6

   Fry the coated donuts in oil until golden and crispy.

Notes

The source does not specify the chicken preparation, frying temperature, frying time, or whether the chicken is raw or cooked before mixing. Follow appropriate food-safety practices and ensure the chicken is fully cooked before serving. Breadcrumb quantity is unspecified.

Nutrition per serving

• snack
• appetizer
• fried
• crispy
• chicken
• potato
• breadcrumb-coated