Chicken Kabab Ingredients:
300 g chickens mince oil
chapatti dough made with 200 g flour
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.