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1.5 lb. mince chicken
1/2 onion
2 tbs besan roasted and then add to it 2 tbs very hot mustard oil +1/2 tsp haldi)
1 1/4 tsp salt or to taste
1/4 bunch cilantro crushed
1 tsp ginger paste
1 tsp garlic paste
1 seeded crushed green chili
1 tsp red chili powder
1/4 tsp cinnamon powder
1 tsp dhania jeera powder
1/2 tsp ground black pepper
(1/2 tsp cardamom powder optional)
Set aside 3 tbs all purpose flour in a plate to lightly coat patties.
Any veg oil for sautée. (Optional ghee).
Knead ( Kitchen Aid) the mince chicken till very soft and pasty consistency. Add all the spices and besan. Mix thoroughly. Add onions and mix gently. Cover and set aside for minimum 2 hours.
Make about 2 inch round 1/2 inch thick patties and lightly dust them in all purpose flour. Make a slight depression in the middle. Place non stick pan on medium heat and add 2 tbs veg oil. When oil is hot, place patties in oil and cook each side about 5 to 7 minutes watching to see patties get brown but don't burn. Add a little oil if necessary. Serve with any sweet and tangy sauce or mint chutney.
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