Ingredients with Measurements:
- 500g ground chicken
- 1 cup finely chopped onions
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp turmeric powder
- Salt to taste
- 4 eggs
- 1/2 cup breadcrumbs
- 1/4 cup chopped coriander leaves
- 4 parathas
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Spatula
- Rolling pin
Step-by-step instructions:
1. In a mixing bowl, combine ground chicken, onions, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, salt, breadcrumbs, and coriander leaves. Mix well.
2. Divide the mixture into 8 equal portions and shape them into oval-shaped kababs.
3. Beat the eggs in a separate bowl and set aside.
4. Heat oil in a non-stick pan over medium heat.
5. Dip each kabab in the beaten eggs and coat it with breadcrumbs.
6. Fry the kababs in the hot oil until golden brown on both sides. Remove from the pan and set aside.
7. Heat the parathas on a tawa or griddle until warm and pliable.
8. Place a kabab on each paratha and roll it tightly.
9. Serve hot with ketchup or chutney.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying kababs
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Ground chicken can be substituted with ground beef or lamb.
- Parathas can be substituted with tortillas or lavash bread.
Variations:
- Add chopped green chilies for a spicier version.
- Use different spices to customize the flavor.
Tips and tricks:
- Make sure the kababs are evenly coated with breadcrumbs for a crispy texture.
- Do not overcrowd the pan while frying the kababs.
- Use a toothpick to secure the roll if it starts to unravel.
Storage instructions:
- Store leftover kababs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the kababs in a microwave or oven until warm.
Presentation ideas:
- Cut the rolls into bite-sized pieces for a party appetizer.
- Serve on a platter with a variety of dipping sauces.
Garnishes:
- Sprinkle chopped coriander leaves on top for a pop of color.
Pairings:
- Serve with a side of raita or salad.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the kababs are falling apart while frying, add more breadcrumbs to the mixture.
- If the rolls are too thick, use a rolling pin to flatten them before adding the kabab.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Baida Kabab is a popular street food in India, originating from the Mughlai cuisine.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian