750g chicken mince

2 tbspns besan

2 medium sized onions

2 – 4 green chillies

A bunch of fresh green coriander

2 tbspns crushed ginger

4 cloves of garlic

2 tbspns lemon juice

1 egg

Salt (mix of normal salt and kaala namak) to taste

1 tbspn red chilli flakes & powder

1 tbspn cracked coriander seeds

1 tbspn freshly coarsely ground cumin

A pinch of carom seeds, ajwain

0.5 tspn garam masala

A generous pinch of black pepper

Some cornflour to dust the kebabs before frying

Few slices of tomato

Oil (half cup mustard, half cup normal cooking oil) for frying

-In a food processor, add all the veggies and pulse to a coarse mixture. Add chicken and besan and pulse again to a paste.

-Take out the paste in a mixing bowl and add all the spices and egg. Mix well.

-Keep aside for 10 to 15 minutes.

-Divide the mixture into 12 portions. Shape each portion into a kebab or tikki and press a slice of tomato in the middle.

-Put in the chiller or freezer for 15 minutes so they are firm before dusting the corn flour.

-Heat oil in a frying pan. Dust each patty lightly with corn flour and fry 5 minutes per side on medium flame.

-Arrange them onto a serving platter, make a quick chutney (recipe in next post) and serve hot.