Chicken Bara Kebab

1. 1
   roast · ~3 min

   Dry roast the gram flour.

   In a small pan over low heat, dry roast the gram flour for 2-3 minutes until it turns a shade darker and smells nutty. Stir constantly to prevent burning. Set aside to cool.

   TIPRoasted gram flour absorbs moisture and binds the kebabs better — don't skip this step.
2. 2
   saute · ~6 min

   Cook the aromatics.

   Heat 1 teaspoon of oil in the same pan. Add the finely chopped onion and sauté over medium heat until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until the raw smell fades. Spread the mixture on a plate to cool completely.

   TIPCooling the cooked onion mixture completely prevents it from releasing water into the kebab mix.
3. 3
   mix · ~5 min

   Make the kebab mixture.

   1.In a large mixing bowl, combine the chicken mince with the cooled onion mixture.

   2.Add chopped green chilies, coriander leaves, mint leaves, roasted gram flour, beaten egg, lemon juice, and all spice powders including salt.

   3.Mix thoroughly with your hands for 2-3 minutes until the mixture turns slightly sticky and uniformly blended.
4. 4
   rest · ~20 min

   Rest the kebab mixture in the refrigerator.

   Cover the bowl and let the mixture rest in the fridge for 15-20 minutes. This helps the flavors meld and firms up the mixture for easier shaping.

5. 5
   prep · ~5 min

   Shape the kebabs into patties.

   1.Divide the rested mixture into 8 equal portions.

   2.With lightly oiled palms, shape each portion into a smooth round patty about half an inch thick.

   3.Make sure the patties are even in thickness so they cook uniformly.
6. 6
   fry · ~9 min

   Shallow fry the kebabs until golden.

   1.Place a heavy-bottomed pan over medium heat and add 2 tablespoons of oil.

   2.Once the oil is hot but not smoking, gently slide in the patties in a single layer. Do not crowd the pan.

   3.Cook for 4-5 minutes on the first side until a deep golden crust forms.

   4.Flip carefully using a flat spatula and cook the other side for another 3-4 minutes.

   TIPDon't flip too early — a well-formed crust releases easily from the pan when ready.
7. 7
   garnish

   Serve the kebabs hot.

   Transfer the fried kebabs to a serving platter. Garnish with onion rings and lemon wedges. Serve immediately with mint chutney or a tangy yogurt dip.

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