(Chicken mince wrapped in dough and deep fried)
Makes: Eight kababs
300 g chicken mince oil
chapati dough made with 200 g flour
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
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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