Food eaten with your hands tastes so much better so I serve these with paratha, fresh baby spinach leaves and a yogurt dressing of 300mls yogurt, 10g chopped fresh mint, salt and pepper.
For the gluten free option I have either have rice or chickpea dosa. The boys happily eat these cold so I then serve them with nan for an easy lunch the next day.
These cook very well on the flat plate of a barbecue too.
Makes around 20 kebabs/patties.
1kg minced chicken
200mls natural yogurt
5 cloves garlic, peeled and crushed
50g fresh coriander, leaves and stalks, chopped
10g fresh mint leaves, chopped
2 tablespoons ground cumin
3 tablespoons ground coriander
2 teaspoons Kashmiri ground chilli
1 teaspoon ground ginger
1 tablespoon salt
freshly ground pepper
oil to fry
lime wedges to serve
Place a sieve over a bowl and spoon the yogurt into it, set aside for 30mins.
In a large bowl combine all ingredients except oil and lime wedges.
Using your hands, mix the meat, herbs, spices and yogurt.
Set aside in the fridge for 24hours.
When ready to cook.
Heat a large frying pan over medium to high heat with the oil.
Using damp hands form the chappalis into small patties and fry in batches until golden on both sides and cooked through.