Peshawari Chicken Kabab

Sitting in -20 degrees in Leh gets to be a bit boring at times. You can not go out much because of the bone chilling cold.

You are stuck within the four walls and there is just so much television you can watch and just so many books you can read. The best way to ward off the boredom is to keep yourself busy. I do so by cooking.

In extreme winters all the mountain passes get blocked basically cutting off all supply from the flatlands. People here have to survive on dry rations. The locals start stocking up on dried turnips, apricots, carrots, etc from the month of November. What we do have in ample is chicken. The aircrafts bring in loads of frozen chicken and that is what sustains us for these four months.

So it is the time to experiment everyday with new dishes. Many are major flops and few turn out really well!!

Ingredients

600 gms chicken mince

1 tbsp ginger, coarsely pounded

1 tbsp garlic, coarsely pounded

2 large onions, chopped fine

2 large tomatoes, chopped fine

4 green chillies, chopped fine

1 egg

1 tsp black pepper, pounded

1 tbsp roasted cumin, pounded

1 tbsp roasted coriander, pounded

2 dry red chillies, pounded

4-5 tbsp besan, for binding

Green coriander, chopped

Salt to taste

½ tsp amchur/chat masala

Keep the chopped tomatoes aside. Mix the rest of the ingredients. We have not included the tomatoes now because it will release water and the mixture will become soupy.

Keep aside for 2-3 hours. You have to add the tomatoes just prior to frying the kababs. Add the tomatoes and mix well. Make small, round patties. Shallow fry.