|
Ingredients
|
Quantity
|
|
For
the kabob:
|
|
|
Boneless chicken
|
1 kg
|
|
Ginger
|
15gms
|
|
Garlic
|
20gms
|
|
Green chillies
|
6
|
|
Cheese
|
50gms
|
|
Salt
|
to taste
|
|
Oil
|
for frying
|
|
For the
garnish:
|
|
|
Garam masala powder
|
1 tsp
|
|
Leon juice
|
1 tsp
|
|
Melted butter
|
1 tsp
|
|
For the
filling:
|
|
|
Green chillies
|
10
|
|
Cheese – grated
|
30gms
|
|
For the
batter:
|
|
|
Cornstarch
|
100gms
|
|
Eggs
|
2
|
|
Cumin seeds
|
1 tsp
|
|
Salt
|
to taste
|
Mince all the ingredients for the kabobs, except oil, well and
check the seasoning. Divide into 10 portions and roll into cylindrical shaped
kabobs. Cook in a tandoor on medium heat until almost done.
Slit the kabobs into half and stuff them with a green chilli and a
little grated cheese.
Mix all the ingredients for the batter to a smooth paste, dip the
stuffed kabobs in it and fry in hot oil until done. Sprinkle garam masala
powder, lemon juice and melted butter.
