MY SECRET KABAB ROLL
An onion,finely chopped
A bowl of vinegar
Eggs, as per requirement (I use one per roll)
Mutton/chicken seekh kabab
Fun Foods’ Garlic Mayonnaise
Ching’s Green Chilli Sauce
Flour, 100 gms
Half a cup of water and milk,mixed
Soak the chopped onion in vinegar.
Using flour,milk and water, make dough that is not very wet. Wrap it in a wet cloth and refrigerate.
Leave these untouched for an hour.
After an hour, drain the vinegar.
Warm a flat pan on medium flame.
Oil the base.
Roll out some dough into a very thin chapatti,using oil to prevent it from sticking.
Put it on the pan to cook.
Beat the egg and add a pinch of salt to it.
Microwave the kabab.
Once the chapatti is cooked from both sides, take it off the pan.
Spread the egg on the pan,oiling the sides and immediately put the chapatti on the egg, in a way that the chapatti sticks to the side where egg is uncooked.
Cook the egg chapatti and take it off the pan.
Slice the kabab and cook it on the pan, making sure it gets crisp on the outside.
Once the kabab is done, line it on one end of the egg chapatti.
Next to the kabab, line it with a layer of the onions.
Mix some garlic mayo and chilli school.
Spread the mixture next to onions and kabab.
Roll it up and enjoy !
Tip : Vegetarians can replace the kabab with paneer tikka.
In a bowl, add red chilli powder,garam masala,cumic powder, salt and red chilli paste to hung curd. Mix well.
Chop the paneer into small cubes and coat them well with the marinade. Pan-sear the cubes on the pan.