Reshmi kabab (S)

Hot and Spicy Reshmi Kabab Roll
Ingredients
Chicken mince ½ kg
All spice 1 tsp heaped
Roasted cumin powder 1 tsp
Green chilies ground 1 tsp
Salt 1 tsp heaped
Crushed red pepper 1 tbsp
Ginger garlic paste 1 tbsp
Corn flour 1 tbsp
White pepper ½ tsp
Desiccated coconut 3 tsp
Ghee 2 tbsp heaped
Almonds blanched and ground 2 tbsp heaped
Roasted coriander crushed 1 ½ tsp
Ingredients for Chutney
Yogurt 1 cup
Green chili ground 1 tsp
Chat Masala 1 tsp
Red chili powder ½ tsp
Salt ¼ tsp

Ingredients for Paratha
Flour 2 ½ cup
Oil 1 tbsp
Salt ½ tsp
Water to knead
Paste to apply Inside Paratha
Egg white 1
Ghee melted 2 tbsp
Fluor 2 tbsp
Method Reshmi Kabab
Marinate ½ kg chicken mince with 2 tbsp ground almonds and 3 tsp coconut paste, 1 tsp all spice, 1 tsp roasted cumin powder, 1 tbsp crushed red pepper, ½ tsp white pepper, 1 tsp salt, 1 ½ tsp roasted crushed coriander, 1 tsp ground green chilies, 1 tbsp ginger garlic paste, 2 tbsp ghee and 1 tbsp corn flour, mix very well, put on skewers, B.B.Q or bake for 20 minutes on 180 degree C, put it in a pan with a burning coal, drop some oil and cover for 1 minute and use in Parathas.
Method for Chutney
Whisk 1 cup yogurt, add in ½ tsp chili powder, 1 tsp Chat Masala, ¼ tsp salt and 1 tsp ground green chilies, serve with Roll.
Method for Roll Paratha
Make 8 balls of the dough, roll each to a saucer size plate, spread with prepared paste, roll into a coil and again roll paratha to a quarter plate size, shallow fry in frying pan. Fill each paratha with 1 Reshami Kabab and prepared chutney, roll and serve immediately