We make these often, and in different shapes and sizes as part of different recipes. In spaghetti and meat balls, in burger pattice, in seekh kebab sandwich rolls, in samosa, in chicken keema biryani and pot pies amongst the many others. We slice up the left over pattice to add to quinoa/ rice/ pasta’s or salads. The options are endless with this one ingrediant. Its so versatile and easy to make and yummy every time. The kids often use cookie cutters to mould fancy shapes out of the mince mixture.
Prep Time: 10 Mins
Cooking Time: 15 mins
Recipe Level: Medium
Spice Level: Medium-High
Serves: 4 People
Shelf Life: Can be refrigerated for 2-3 days
Serving Suggestion: With green salad, spiced onions and green chutney
A bowl, wooden spoon and griddle/ electric grill.
- 250 gms mince organic chicken
- 2 teaspoon ginger, minced
- 2 teaspoon garlic, minced
- 2 Green chilies, minced
- 1/2 lemon juice
- 1 teaspoon oil for marinade
- 1/2 cup chopped onion
- 1/2 cup chopped coriander
- Ghee/oil for cooking
- Salt as per taste
- 1/4 teaspoon garam masala
- 1/2 teaspoon lal mirch/red chili powder
- 1/2 teaspoon dhania/coriander powder
- 1/2 teaspoon pakprika
- 1/2 teaspoon green cardamon powder
- 1/2 teaspoon kala Namak/black salt
- 1 teaspoon kasoori methi- roasted and crushed with hand
- Mix all ingredients, except onions and cilantro/coriander and keep overnight in fridge or at least for few hours for flavors to blend in well.
- Use a silicon brush and coat the griddle/ grill with oil.
- Mix chopped onions and coriander to the chicken.
- Divide the dough into equal sized 8 balls, coat your hands with a thin layer of water while working with the mixture.
- Shape into small discs by flattening the balls with the palm of the hand, keeping it 1/2 inch thick.
- Cook on medium till brown on both sides. Cover for some time to ensure it cooks all the way through.
- For my kids, I keep some mixture separate before adding the spices and chilies and make mini balls – these can be used to make curries, in pasta or as meat balls with spaghetti.
- The flavors are richer if you marinate for at least 1 hour, but if you have to make it immediately – add 2 teaspoon of oil to the marinated mixture.
- Use the leftover kebabs and dips, to make scrumptious sandwiches or roti (flat bread) rolls for work, the following morning. Chop up into small pieces and add it to Penne Arabiatta for a yummy add on 🙂