|
Ingredients
|
Quantity
|
|
Chicken, ground
|
300gms
|
|
Oil
|
|
|
Chapatti dough made with flour
|
200gms
|
|
Egg
|
1
|
|
Ground
for the marinade:
|
|
|
Coriander leaves
|
50gms
|
|
Salt
|
¾ tsp (4g)
|
|
Green chillies
|
6
|
|
Pepper powder
|
½ tsp
|
|
Amchur powder
|
½ tsp
|
Marinate the chicken mince with the ground masala paste for 30
minutes. Divide the mixture into eight portions and roll into flat round
kabobs. Heat oil in a pan and shallow fry the kabobs briefly for two minutes on
each side and cool.
Roll out the dough into an oblong shape. Cut into square pieces.
Put a kabob 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.
NOTES: Makes 8
kabobs
