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CHICKEN KABAB

(Chicken mince wrapped in dough and deep fried)

Makes: Eight kababs 

Ingredients:


300 g chicken mince oil 
chapati dough made with 200 g flour 
1 egg 

Grind for the marinade: 

50 g coriander leaves 
6 green chillies 
3/4 tsp (4 g) salt 
1/2 tsp (2 g) pepper powder 
1/2 tsp (2 g) amchur powder 

 

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 using egg. 

Deep fry in hot oil and serve. 

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



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