Makhmali Mayo Kebabs

Ingredients

• Chicken mince 1 kg
• Onion 1 big
• Garlic cloves 5
• Ginger 2 inch piece
• Fresh mint leaves 1 handful
• Fresh coriander 1 handful
• Green chili 1-2
• Salt to taste
• Chili flakes to taste
• Garam masala 3/4 tsp
• Cumin powder 1 tsp
• Coriander powder 2 tsp
• Mayonnaise 2 tbsp
• Juice of half a lemon
• Sesame seeds 1 tsp
• Gram flour/Baisan1.5 tbsp
• Dried fenugreek leaves 1/2 tbsp

Preparation

1. Grate or chop the onions in a chopper and squeeze all the water out. Keep the onions aside.
2. Dry roast baisan and driend fenugreek until aromatic. Keep aside for later use.
3. To the chicken mince, add finely chopped mint and coriander. Grate garlic, ginger and green chilies and add to the chicken mince. NOTE: if you are using a mincing machine, you can add all these ingredients to the machine along with chicken.
4. Add salt, red chili flakes, garam masala, coriander powder, mayonnaise, lemon juice and sesame seeds to the chicken mince.
5. Add baisan mix to it.
6. Now mix all the ingredients using hands and knead for 6-8 minutes to get that makhmali texture in the end.
7. Cover and allow to marinate for 1-2 hours. NOTE: Please do not marinate overnight.
8. Shape into kebabs as shown in my video and freeze for up to 3 months.
9. Shallow fry in a little oil and enjoy!