Miss Alone
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Ingredients
Chicken seekh kababs:- 8
Refined flour (maida) :- 200 grams
Ghee :- 2 teaspoons
Salt to taste
Carom seeds (ajwain):- 1/4 teaspoon
Oil for deep-frying
A spring onion flower
Method
Step 1
Mix together refined flour, ghee, salt, carom seeds and sufficient water and knead into stiff dough.
Step 2
Divide the dough into 4 equal portions and roll into balls. Roll out each ball into a roti. Cut the 4 sides, to make a square. Cut each roti to make 4 small squares.
Step 3
Heat sufficient oil in a non-stick kadai.
Step 4
Cut each kabab into 2 pieces. Place 1 kabab piece at one end of each square. Roll twice to make a cylinder, dampen the edges and seal, leaving the remaining portion as it is.
Step 5
Deep fry these samosas till golden and crisp. Drain on absorbent paper.
Step 6
Transfer onto a serving dish, garnish with spring onion green flower and serve hot.
Chicken seekh kababs:- 8
Refined flour (maida) :- 200 grams
Ghee :- 2 teaspoons
Salt to taste
Carom seeds (ajwain):- 1/4 teaspoon
Oil for deep-frying
A spring onion flower
Method
Step 1
Mix together refined flour, ghee, salt, carom seeds and sufficient water and knead into stiff dough.
Step 2
Divide the dough into 4 equal portions and roll into balls. Roll out each ball into a roti. Cut the 4 sides, to make a square. Cut each roti to make 4 small squares.
Step 3
Heat sufficient oil in a non-stick kadai.
Step 4
Cut each kabab into 2 pieces. Place 1 kabab piece at one end of each square. Roll twice to make a cylinder, dampen the edges and seal, leaving the remaining portion as it is.
Step 5
Deep fry these samosas till golden and crisp. Drain on absorbent paper.
Step 6
Transfer onto a serving dish, garnish with spring onion green flower and serve hot.
