CHHUPA RUSTOM KEBABS
Ingredients
500 gm chicken mince
1 tsp garlic (chopped)
1 tsp ginger (chopped)
1 small onion (chopped)
2 eggs
1 tsp garam masala powder
1 tsp coriander powder
½ tsp red chili powder
2-3 tbsp oil
Salt to taste

For the cheese filling:
1 cup grated cheese
2 tbsp pista / almond / cashews (chopped)
1 tsp mint (chopped)
1 tsp coriander leaves

For accompaniments:
Mint chutney
Onion tomato kachumber
Lemon wedges
Shredded cabbage slaw with chaat masala
Method
In a food processor combine together the chicken mince, ginger, onion , garam masala, coriander powder and salt to taste. Mix to form a smooth paste and add eggs.

Combine together the nuts, cheese, mint, coriander and chill. Wet your palms, pick up portions of the chicken mince and flatten a little. Place the cheese mixture, seal the edges, and either cook in the oven for 15-20 mins at 150 degrees C / 300 degrees F or wrap in a aluminum foil and poach.

When cooking in the oven baste with oil regularly and keep turning it on all sides to ensure even cooking.

To serve cut diagonally and arrange on a serving plate.

Serve with mint chutney and cucumber.

Decorate the plate with a tomato rose on a bed of crisp lettuce.

Chef’s variations: Try a mix vegetable kebab with cheese filling. Mutton mince could be used too. Seafood mix stuffed with shrimp cheese filling is another variation.