Chicken Kabab Ingredients:

300 g chickens mince oil

chapatti dough made with 200 g flour

1 egg

50 g coriander leaves

6 green chilies

3/4 tsp (4 g) salt

1/2 tsp (2 g) pepper powder

1/2 tsp (2 g) amchur powder

 Chicken Kabab 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 are using egg. Deep fry in hot oil and serve.

For a variation, substitute the chicken mince with crumbled paneer or grated cheese.