Chicken Keema Kebab

Name: Chicken Keema Kebab
Cuisine: American
Ingredients: 1 cup chicken keema / mince, cooked; 1/4 cup chana dal, soaked for 30 minutes; 1 medium sweet potato, boiled & grated / mashed; to taste salt; 1 tsp. dry fenugreek leaves, crushed; 1-2 green chilies, chopped; 1/2 tsp. red chili flakes; 1 tsp. ginger, grated; 2-3 tbsp. coriander stalks, finely chopped; pinch nutmeg powder; 2 tbsps. coriander leaves, chopped; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Bandhan - Here are some amazing and delicious Chicken Mince Kababs that can be served as appetizers. Prepared from some leftover cooked keema, I added boiled sweet potato and chana dal along with some finely chopped coriander stalks, coriander leaves and other spices.

These kababs tastes awesome with some green chutney and onion rings as accompaniments. They can also be had with naan / tandoori roti or stuffed inside parathas as a roll along with sliced onion, lettuce and mayonnaise / ketchup / mustard sauce. The options are plenty.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupchicken keema / mince, cooked
1/4 cupchana dal, soaked for 30 minutes
1medium sweet potato, boiled & grated / mashed
to tastesalt
1 tsp.dry fenugreek leaves, crushed
1-2green chilies, chopped
1/2 tsp.red chili flakes
1 tsp.ginger, grated
2-3 tbsp.coriander stalks, finely chopped
pinchnutmeg powder
2tbsps. coriander leaves, chopped
oil to shallow fry

Saved

Steps

1

Boil the chana dal in 1 cup water for 5-6 whistles on low flame after the first whistle. Cook till all the moisture is evaporated. Mash with the back of a spoon and keep aside.
2

In a bowl, combine all the ingredients, except oil to shallow fry and refrigerate for 1-2 hours.
3

Heat 1 tbsp. oil in a non-stick tawa / griddle and shallow fry 2 at a time on both sides till light golden brown in colour.
4

Drain on a kitchen towel and serve with green chutney or sauce.