Cheesy Galouti Kebab in Egg Wrap

Name: Cheesy Galouti Kebab in Egg Wrap
Cuisine: Indian
Ingredients: 250 gms Chicken keema, made into a fine paste; 3/4 Eggs; 1 tsp chopped onions; 1 tsp chopped garlic; 1 tsp chopped ginger; as required Few chopped green chillies; A few chopped coriander leaves; 4 tbsp Ghee; to taste Salt; 1 tsp pepper powder; cubes Some small Cheese; 1 small charcoal; as required Cucumber and tomato and onions for salad

Jayeeta Dutt @cook_16085268

#streetfoodonindia

Jayeeta Dutt @cook_16085268

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Ingredients

250 gmsChicken keema, made into a fine paste
3/4Eggs
1 tspchopped onions
1 tspchopped garlic
1 tspchopped ginger
as requiredFew chopped green chillies
A fewchopped coriander leaves
4 tbspGhee
to tasteSalt
1 tsppepper powder
cubesSome small Cheese
1small charcoal
as requiredCucumber and tomato and onions for salad

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Steps

1

Take a bowl, add one egg,and pour the chicken paste. Add the chopped onions, garlic, ginger, chillies, coriander leaves, salt and pepper. Mix properly with all the ingredients. Now light the gas,and put the charcoal on it. When the charcoal becomes red, keep it in a small steel bowl, adding some ghee,on top of the charcoal. U will c smoke coming out. Immediately cover with a tight lid, for 15 to 20 minutes.
2

After 20 minutes, open the lid, and pour the extra ghee which was in the charcoal. Mix properly together. Now make kebab size balls, and put a cheese cube in it. Cover well, and flatten the kebab. Now take a nonstick tawa,add ghee,and shallow fry them in low flame, till they r brown in colour and properly done.Keep on a plate.
3

Beat the rest of the eggs, adding little salt and pepper. In the same tawa,add little ghee and put some beaten egg on it. Make an omelette type shape. Put one kebab on it, and fold the sides with the egg. Turn the other side and fry lightly. Do the rest of the kebabs in this manner.
4

Now do the platting. Place each kebabs on a nice plate which has been decorated with lettuce leaves, decorate with some salad and tomato sauce, or pudina, coriander chutney. Don't overdo the kebabs, or they will become hard. Golouti kebab, should be very soft.For adding the charcoal, it will give a smoky flavour.