Kabab Fry.

I was home this diwali and mum taught me how to make chicken kabab fry. The way she explains her recipe made me say - Arey! it's so easy. So, with gathered thoughts [which were distributed across the cerebrum. Thanks to my journey from Mangalore to Hyderabad], i present chopped chicken kabab fries. Did i say chopped, It should have been Boneless!

Ingredients:
1. Kabab Powder.
2. Egg - 1.
3. Ginger Garlic Paste.
4. Chopped Boneless Chicken.
5. Sunflower Oil.

NOTE: The quantities mentioned here is based on serving number 2.

To a bowl, add ginger garlic paste, about 4-6 tablespoons. Then, break an egg and add it to the paste. Mix the ingredients well. To this mixture, add kabab powder and mix all the ingredients well until the mixture is pasty! If it is still 'watery' continue adding kabab powder but make sure NOT to add too much of it. The paster is ready!

Now, added the chopped boneless chicken to the bowl an mix the pieces well with the prepared paste. Make sure, the chicken is covered well by the paste. Close the bowl and allow the chicken to absorb the paste.

NOTE: DO NOT add salt. The salt is already available in the kabab powder.

Meanwhile, keep a frying vessel with oil to heat. Allow the oil to heat until you see foam spreading out! That's a frying oil.

After 15 minutes, add the chicken from the bowl to the frying oil and keep frying it until paste is solidified.


Have a separate bowl ready, place a tissue paper or just paper and drop the fried kabab on the paper. Why paper? to absorb the oil. This goes for all the minimum oil utilizers.

So, that's all in the making of Kabab. It's ready to be served. Hot.