Chicken Chapli Kabab by Zubaida Tariq

Ingredients:

• Chicken mince 1 kg
• Corn flour 1 cup
• Chopped mint leaves 1 bunch
• Chopped onion 1
• Eggs 3
• Chopped green chilies 4
• Tomatoes 4
• White cumin 1 tsp
• Black peppercorn 1 tsp
• Red chili flakes 1 tbsp
• Pomegranate seeds 2 tbsp
• Coriander seeds 2 tbsp
• Salt to taste
  

Method:

1. First, chop chicken mince again in chopper.
2. Now beat eggs, fry like omelette, and cut into pieces.
3. Then mix coriander seeds, black peppercorn and white cumin and grind it.
4. After that, mix pomegranate seeds, salt, eggs, black pepper, coriander, finely chopped tomatoes, finely chopped green chilies, finely chopped onion, finely chopped mint leaves, red chili flakes and corn flour and knead it nicely.
5. After a while, grease your hands, make big and long kabab and shallow fry it on big tawa or big frying pan.
6. When golden brown, take it out and serve with roghni naan.