Chicken Wade

Chicken Wade

From   Tea Time

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Italian

Masaledar chicken mince balls deep-fried and serve hot


  • Minced chicken 300 gms
  • Ginger, chopped 1 tsp
  • Green chilli, chopped 1 tsp
  • Fresh red chilli, chopped 1
  • Fresh coriander leaves, chopped 1 tbsp
  • Degi mirch powder 1 tsp
  • Salt to taste
  • Seasoning cube 1
  • Dried fenugreek leaves (kasoori methi) 1 tsp
  • Egg 1
  • Roasted chana powder 3 tbsps
  • Oil to deep-fry


  • Take chicken mince in a mixing bowl, add ginger, green chillies, red chilli, coriander leaves, degi mirch powder, salt, powdered seasoning cube, kasoori methi and egg and mix well.
  • Add roasted chana powder and mix well.
  • Dampen your palms, take small portions of the mince mixture and shape each into a wada.
  • Heat sufficient oil in a kadai, slide the wadas and deep-fry till the wadas become light and float on the surface. Continue to fry till golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve with a bowl of chutney of your choice.