Semolina Chicken Kebabs

Ingredients

• Semolina (rava) - 1 cup
• Milk - 1 1/2 cup
• Egg - 2 whole
• Butter - 50 g
• Cheese - 1/2 cup
• Paneer - 1/2 cup
• Carrot - 1/4 cup
• Onion - 1 whole
• Green chili - 4 whole
• Coriander leaves - 1/4 cup
• Red chili powder - 3/4 tsp
• Salt, to taste
• Chicken - 1/2 cup
• Bread crumbs, as required

Instructions

1. 1Toast the semolina in a dry pan over medium heat until it is just warm and fragrant, then remove from the heat.
2. 2Pour in 1 1/2 cup milk and stir continuously to prevent lumps; add 1 beaten egg and 50 g butter, stir until the mixture thickens, then remove from the heat and let it cool.
3. 3While the semolina cools, grate 1/2 cup cheese, 1/2 cup paneer and 1/4 cup carrot, and finely chop 1 whole onion, 4 whole green chilies and 1/4 cup coriander leaves; if your chicken is not yet minced, mince 1/2 cup chicken now.
4. 4When the semolina mixture is cool, fold in the grated cheese, grated paneer, grated carrot, chopped onion, chopped green chilies, chopped coriander leaves, 3/4 tsp red chili powder, salt to taste and 1/2 cup minced chicken until everything is evenly combined.
5. 5Take a handful of the mixture and shape it into a sausage-like kebab with your hands; repeat until the mixture is used.
6. 6Beat the remaining egg in a shallow bowl, dip each kebab in the beaten egg, then roll it in bread crumbs to coat evenly.
7. 7Carefully deep fry the kebabs in hot oil until they are golden brown and crisp, then drain on paper towels.
8. 8Serve the kebabs hot with chili sauce or garlic sauce. Optional: garnish with extra coriander leaves and a squeeze of lemon.