Chicken Chapli Kabab

Makes 10 medium-sized patties

Ingredients:

500 gm. Chicken mince

1 medium- Onion, diced

1- Tomato, diced

2 tbsp. green onions, chopped

4- Green chilies, chopped

2 tbsp. Coriander leaves, chopped

1 tsp. Garlic paste

1 tsp. Ginger paste

1 tsp. Coriander seeds, crushed

1 tsp. Cumin seeds, crushed

1 tsp. Red chili, crushed

½ tsp. Black pepper, crushed

1 tsp. Dried pomegranate seeds, ground

2 tsp. Besan flour (chickpea flour)

Salt to taste

4 tbsp. Oil

Method:

1. In a big bowl add chicken mince, ginger paste, garlic paste, all chopped veggies and spices, pomegranate seeds, besan flour and salt, mix together using your hands.  Squeeze the tomatoes as you mix everything together, releasing their juices.  Mix until everything is well combined.

2. Form the mince mixture into patties.  Either roll the mince into balls and flatten with your hands. Keep it in a refrigerator for about 30-35 minutes.

3. Heat oil in a non-stick pan over medium-high heat.  

4. Once the oil gets hot, add the patties.  Cook in batches so they are not over-crowded in the pan.

5. Cook each side for about 3-4 minutes, until you notice a nice golden color on the outside.  Remove cooked patties from pan and lay on a plate lined with paper towels.  

6. Garnish with coriander leaves, onion slices and lemon wedges and serve the kababs along with rice or naan.