CHICKEN KABAB
(Chicken mince wrapped in dough and deep fried)
Makes: Eight kababs
Ingredients:
300 g chicken mince oil
chapati dough made with 200 g flour
1 egg
Grind for the marinade:
50 g coriander leaves
6 green chillies
3/4 tsp (4 g) salt
1/2 tsp (2 g) pepper powder
1/2 tsp (2 g) amchur powder
Preparation:
MARINATE the chicken mince with the ground masala paste for 30 minutes.
Divide the mixture into eight portions and roll into flat round kababs.
Heat oil in a pan and shallow fry the kababs briefly for two minutes on each side and cool.
Roll out the dough into an oblong shape.
Cut into square pieces.
Put a kabab over each square, roll the edges, sealing them using egg.
Deep fry in hot oil and serve.
For a variation, substitute the chicken mince with crumbled paneer or grated cheese.
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