• 1/2 Kg Chicken mince
• 1 tsp All spice
• 1 tsp Roasted cumin powder
• 1 tsp Green chilies
• 1 tsp Salt
• 1 tbsp Crushed red pepper
• 1 tbsp Ginger garlic paste
• 1 tbsp Corn flour
• 1/2 tsp White pepper
• 3 tsp Desiccated coconut
• 2 tbsp Ghee
• 2 tbsp Almonds blanched
• 1 1/2 tsp Roasted coriander crushed
• Ingredients for Chutney :
• 1 cup Yogurt
• 1 tsp Green chili ground
• 1 tsp Chat masala
• 1/2 tsp Red chili powder
• 1/4 tsp Salt
• Ingredients for Paratha :
• 2 1/2 cup Flour
• 1 tbsp Oil
• 1/2 tsp Salt..
• to knead Water
• Paste to apply inside Paratha :
• 1 Egg white
• 2 tbsp Ghee melted
• 2 tbsp Flour

Marinate 1/2 kg chicken mince with 2 tbsp ground almonds and 3 tsp coconut paste, 1 tsp all spice, 1 tsp roasted cumin powder, 1 tbsp crushed red pepper, 1/2 tsp white pepper, 1 tsp salt, 1 1/2 tsp roasted crushed coriander, 1 tsp ground green chilies, 1 tbsp ginger garlic paste, 2 tbsp ghee and 1 tbsp corn flour.

Mix very well, put on skewers, B.B.Q or bake for 20 minutes on 180 degree C.

Put it in a pan with a burning coal, drop some oil and cover for 1 minute and use in Parathas.

Method for Chutney:
Whisk 1 cup yogurt, add in 1/2 tsp chili powder, 1 tsp Chat Masala, 1/4 tsp salt and 1 tsp ground green chilies, serve with Roll.

Method for Roll Paratha :
Make 8 balls of the dough, roll each to a saucer size plate, spread with prepared paste.

Roll into a coil and again roll paratha to a quarter plate size, shallow fry in frying pan.

Fill each paratha with 1 Reshami Kabab and prepared chutney, roll and serve immediately.

by Pak101.com (few years ago!) / 2009 views