CHICKEN AND POTATO KEBABS

CHICKEN AND POTATO KEBABS
1 cup cubed chicken breasts
2 tablespoons mayonnaise
1 tablespoon green chilli paste
salt to taste
1 teaspoon garlic and ginger paste
Mix well and cook over medium heat till breasts are soft and tender.
Seperately boil 2 big potatoes with the skin on in salted water till done.
Leave too cool, remove skin and mash.
Mix the chicken with mashed potatoes – the chicken should end up being shredded or u can shred the chicken before mixing with the potato, add some black pepper powder and adjust salt.

Coating:
1 cup selfraising flour
¼ teaspoon salt
½ teaspoon red chilli powder
Few drop yellow food coloring
Water to make a thick batter

Form kebabs with the potato/chicken batter flatten a bit and leave in fridge covered for 1 hour.
Heat some oil for shallow frying.
Dip kebabs in batter and shallow fry, pouring oil over kebabs and turning once underside seems done repeat with all

Recipe and photo: Amina Wackie Shaikh