Chicken Kabob

Recipe Ingredients

300		Chicken, ground
		Oil
		Chapati dough made with 200 g flour
1		Egg
		Grind For The Marinade
50		Coriander leaves
6		Green chiles
3/4 teaspoon	3.8ml	Salt - (4 g)
1/2 teaspoon	2.5ml	Pepper powder
1/2 teaspoon	2.5ml	Amchur powder

Recipe Instructions

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.

Source:
Bill Wight

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