Chicken chapli kebabs are juicy, tender and filled with flavours. This recipe is definitely one to add to your cookbook. These patty-shaped chicken kebabs come together so quickly and are the perfect appetiser to feed a crowd.
In a blender add the chopped onions, rocket chillies, garlic cloves, and coriander before blending until a thick paste has formed but be sure not to blend until completely smooth
In a bowl add the paste to the mince along with the gram flour, turmeric powder, crushed chillies, salt, and coriander seeds and then mixing until all the ingredients have been incorporated
Refrigerate the mixture for at least 30 minutes
In a griddle pan lightly drizzle some oil before heating or heat up oil in a deep fryer
Using hands add some oil or water, form balls in your hands and then flatten to form a circular shape of about 1cm thick before shallow frying in pan
Flip over after a few minutes or until the side is lightly browned and allow to cook on other side
When cooked and both sides are evenly browned remove from the griddle pan
Serve immediately with mint sauce or ketchup and enjoy!
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Notes
Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.