CHICKEN KABAB

CHICKEN KABAB 

 

INGREDIENTS 

1) 5 Medium Sized Boiled and Mashed Potatoes 

2) 3 Finely Chopped Green Chillies 

3) 1 Finely Chopped Small Bunch of Spring Onion 

4) 1 Teaspoon Coarsely Crushed Black Pepper 

5) 1 Teaspoon Chaat Masala 

6) 1 Heaped Cup Finely Shredded Boiled Chicken 

7) Some Finely Chopped Cilantro 

8) 3 Tablespoons Rice Flour 

9) Salt to Taste 

10) 3 to 4 cups Breadcrumbs to Coat 

11) Oil for Frying 

SLURRY                                                 

1/2 Cup Plain Flour mixed with water and a dash of salt. Whisk in enough water to form a paste not too thick or thin. Just enough to lightly coat the cutlets. Cover and set aside. 

PREPARATION 

1) In a large mixing bowl, Place all ingredients (1-9) and mix well to form a mouldable dough like mixture. Cover and set aside for at least 30 minutes. 

2) Form patties, size of your choice and arrange in a tray. 

3) Coat each in the slurry prepared earlier. Dip in breadcrumbs to Coat evenly. Shake off excess. Arrange all in a tray. Cover and set aside for 30 minutes. 

4) Heat oil in frying pan. Should be very hot. Carefully place a few kababs at a time in the pan. Flip each once the underside browns. Takes only 40 seconds. Brown second side and remove onto absorbant paper. 

5) Serve hot with ketchup or any dip or chutney of your choice.