Hot And Spicy Reshmi Kabab Roll

Ingredients

Chicken mince 1/2 kg
All spice (heaped) 1 tsp
Roasted cumin powder 1 tsp
Green chillies (ground) 1 tsp
Salt (heaped) 1 tsp
Crushed red pepper 1 tbsp
Ginger garlic paste 1 tbsp
Corn flour 1 tbsp
White pepper 1/2 tsp
Desiccated coconut 3 tsp
Ghee (heaped) 2 tbsp
Almonds blanched and ground (heaped) 2 tbsp
Roasted coriander (crushed) 1 1/2 tsp

For Chutney:
Yogurt 1 cup
Green chilli (ground) 1 tsp
Chat masala 1 tsp
Red chilli powder 1/2 tsp
Salt 1/4 tsp

For Paratha:
Flour 2 1/2 cup
Oil 1 tbsp
Salt 1/2 tsp
Water to knead
Paste to apply inside Paratha
Egg white 1
Ghee (melted) 2 tbsp
Flour 2 tbsp

Cooking Method

For Reshmi Kabab: Marinate chicken mince with ground almonds and coconut paste, all spice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander, ground green chillies, ginger garlic paste, ghee and corn flour.
Mix very well, put on skewers,  BBQ 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.

For Chutney: Whisk yogurt, add in chilli powder, chat masala, salt and ground green chillies, serve with Roll.

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.