Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 300      gram          chicken, ground
                        oil
                        chapati dough made with 200 g flour
   1                    egg
                        ***GRIND FOR THE MARINADE***
  50      grams         coriander leaves
   6                    green chiles
     3/4  teaspoon      salt -- (4 g)
     1/2  teaspoon      pepper powder
     1/2  teaspoon      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 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.