In our childhood in Kolkata the day before Diwali was celebrated as Kali Puja. We would light up the house with diya and then burst noisy fireworks (pataka). This was rooted in the traditional custom of bursting crackers to scare off evil demons. After couple of hours of doing it we’d be ready for the dinner, which used to be a special affair. Now in Kolkata sound pollution control has resulted in the ban of sounds-crackers, but thankfully the special dinner remains.
Here in the US our plans is to head to the local temple which organizes spectacular fireworks and then come home to have some easy to fry chicken kebab.
- 250gms. chicken paste
- 2 heaped tbsp. of plain yogurt
- 2tbsp. finely chopped ginger
- 2tbsp. finely chopped garlic
- 1 medium onion finely chopped
- 2 tbsp. chopped green chilies
- 1 tbsp. chopped coriander greens (cilantro)
- 1tsp. chopped mint leaves ( I have used crushed dried mint leaves )
- 1tsp. turmeric powder
- 1tsp. chicken tandoori masala
- 1 tsp. bengali garam masala
- 1tsp. bhaaja masala. Dry roast and grind to a powder the following
- 1tbsp. whole cumin seeds
- 1 tbsp.coriander seeds
- 4 dry red chilly
- 1 egg beaten
- 3-4 tbsp. chickpea flour (Besan)
- 1tbsp. sugar
- Salt to taste
- 2-3tbsp. clarified butter (Ghee)
In a large mixing bowl take the chicken paste and one by one add all the ingredients other than ghee. Pound everything together with your hand and mix them really well.
Now take lime sized portions from the chicken mixture and flatten them between your palms to give a shape.
Grease a non stick tawa with ghee and arrange the kabab patty on it. Shallow fry both the sides on low heat till the meat is cooked enough. Once done increase the heat and let the kababs turn golden brown on each sides.
Serve with green chutney or ketchup.