| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Kabobs, Femina, Femina1 |
1 |
servings |
INGREDIENTS
| 300 |
g |
Chicken mince |
|
|
Oil |
|
|
Chapati dough made with 200 g flour |
| 1 |
|
Egg |
| 50 |
g |
Coriander leaves |
| 6 |
|
Green chillies |
| 3/4 |
ts |
Salt; (4 g) |
| 1/2 |
ts |
Pepper powder; (2 g) |
| 1/2 |
ts |
Amchur powder; (2 g) |
INSTRUCTIONS
GRIND FOR THE MARINADE
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.
Converted by MC_Buster.
NOTES : Makes 8 kababs
Converted by MM_Buster v2.0l.
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