• Transfer chicken curry in a large mixing bowl. Debone the chicken pieces & roughly mash them using a fork to get tiny chicken chunks. Do not overmash them. (see note 1)
  1 ⅛ cups chicken curry
• Add mashed potato, rice, roasted kasuri methi, coriander leaves, ½ teaspoon salt and combine them well.
  ⅜ cups boiled potato, 2 ¼ - ½ cups cooked rice, 1 ½ tablespoons roasted kasuri methi, 6 tablespoons finely chopped coriander leaves, 1 teaspoon salt
• Take maida in a plate with the remaining ½ teaspoon salt, mix it well and set aside.
  ¼ cup maida
• Take beaten eggs & bread crumbs in separate bowls.
  2 beaten eggs, 1 cup bread crumbs
• Take about 2 tablespoons of the curry-rice mix & flatten it on the palm of your hand, keep the cheese cube in the centre and gently roll it into a round shaped curry ball.
  ½ cup mozzarella cheese
• Roll the curry ball in maida, dip it in egg & then roll it in the bread crumbs. Make sure that the curry ball is well covered with coatings when it's rolled and dipped. (see note 2)
• Repeat the same for all the curry-rice mix. This should yield about 12 curry-rice balls. Keep them refrigerated at least for 30 minutes.

Deep fry method

• Heat oil in a deep kadai or pan & fry them in medium hot oil on low heat for 5 - 6 minutes till they turn golden. Do not overcrowd the kadai & fry them in batches.
  Approx ½ litre cooking oil for deep frying

Airfryer method

• Preheat the airfryer to 180C. Grease the tray with oil & place the curry-rice balls on the tray and air fry them for 2 minutes on 180C, flip them once & air fry for 2 minutes on 180C. Air fry them for 1 minute on 190C so they crisp up from outside.
• Do not overcrowd the tray & air fry them in batches.