Chicken Kabob

Course : Curry
Serves: 8 kabobs
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300 gram chicken, ground
2 tablespoons oil
1 recipe chapati dough made with 200 g flour
1 large egg
50 grams coriander leaves
6 medium green chiles
3/4 teaspoon salt -- (4 g)
1/2 teaspoon pepper powder
1/2 teaspoon amchur powder

Preparation / Directions:

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.

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