Method for Reshmi Kabab
Marinate 1/2 kg chicken mince with 2 tbsp ground almonds and 3
tsp coconut paste, 1 tsp all spice, 1 tsp roasted cumin powder, 1 tbsp crushed
red pepper, 1/2 tsp white pepper, 1 tsp salt, 1 1/2 tsp roasted crushed coriander,
1 tsp ground green chilies, 1 tbsp ginger garlic paste, 2 tbsp ghee and 1 tbsp
corn flour, mix very well, put on skewers, B.B.Q or bake for 20 minutes on 180
degree C, put it in a pan with a burning coal, drop some oil and cover for 1
minute and use in Parathas.
Method for Chutney
Whisk 1 cup yogurt, add in 1/2 tsp chili powder, 1 tsp Chat Masala, 1/4 tsp salt and 1 tsp ground green chilies, serve with Roll.
Method for Roll Paratha
Make 8 balls of the dough, roll each to a saucer size plate, spread
with prepared paste, roll into a coil and again roll paratha to a quarter plate
size, shallow fry in frying pan. Fill each paratha with 1 Reshami Kabab and
prepared chutney, roll and serve immediately.