Chicken Kabiraji

INGREDIENTS:

1. 200g. minced chicken
2. 4 eggs
3. 1 sliced onion
4. 3 sliced green chillies
5. 1tbsp ginger - garlic paste
6. 2tbsp cumin powder
7. 1tbsp garam masala
8. 2tbsp pepper powder
9. Bread crumbs/ biscuit crumbs
10. Salt to taste
11. 1tbsp corn flour
12. Refined oil


Take the chicken, onions, green chillies, ginger-garlic paste, cumin powder, pepper powder(1tbsp) and garam masala in a bowl and mix it thoroughly. Then keep the mixture in the refrigerator for at least half an hour. Now make rounded doughs from the mixture which should fit inside your fist. Roll the circled doughs in a mixture of biscuit powder/ bread crumbs. In case you do not find these readily in the market you can use the normal bread and crumb it with a mixer/grinder. After that flatten the dough with your palm in the shape of a rectangle. Break 4 eggs into a bowl. Then add a pinch of salt to it. Then add the cornflour to it. Then add 1 tbsp pepper powder to it. Now mix it with a blender. On a pan put refined oil and heat it. Now dip each of the chicken doughs into the egg mixture and gently leave it onto the pan. After 2 mins turn the dough to let it cook on the other side. Now we have to make the crispy egg coverings on top. Take the dough to one side of the pan. Now take the remaining egg mixture. Take about 1 tbsp of the mixture and throw it onto the pan in the form of thin long lines. Keep doing this continuously till the mixture has covered half the pan. Then keep doing it to form 2 or 3 layers. After that shift the dough into this mixture and use a spoon to out the extra mixture on top of the dough. The dough should be covered on all sides with this mixture. While doing this you will see the mixture turn crispy. Turn the dough on the other side which should also be covered with this mixture. This side should also be crispy. Cook it for 3-4 mins and take it out from the pan. Serve hot with mustard sauce and onions.