Chicken Chapli Kebab - cooking recipe

Ingredients

500 g boneless skinless chicken breasts (Keema, finely minced)
1 teaspoon red chili powder (Pisi Lal Mirch, crushed)
1 teaspoon coriander (Dhania, coarsely ground and roasted)
1 teaspoon cumin seed (Sufaid Zeera, roasted and finely ground)
4 green chilies (Hari Mirch, finely chopped)
1 medium onion (finely sliced)
4 tomatoes (finely chopped)
salt (to taste)
2 tablespoons whole wheat flour
1 egg
2 tablespoons oil
oil (for frying)

Preparation

Mix all of the ingredients with minced chicken and knead mixture well. Set aside for 15 to 20 minutes.
Take about 1 1/2tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.