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Serve with tomato ketchup or green chili chutney for evening tea.
Chicken Mince 200 gm
Potatoes (large) 4
Salt to taste
Ginger Garlic Paste 1 ½ tbsp
Finely Chopped Onion 1
Red Chili Powder 1 tsp
Cumin Seeds 1 tsp
Black Pepper Powder 1 tsp
Vermicelli as required
Finely Chopped Fresh Coriander ½ bunch
Finely Chopped Green Chilies 3 – 4
Dalda Cooking Oil for frying
In a pan heat ½ cup of Dalda Cooking Oil for 2 – 3 minutes over medium heat. Add the onion and fry till golden, remove from oil.
Add ginger garlic paste, cumin seeds to the oil and fry for a couple of minutes. Add the chicken mince, cover and cook over medium heat.
When the water from the chicken dries, add salt and red chilies. Stir fry and remove from heat.
Boil and mash the potatoes in a separate pan. Mix in salt, black pepper, green chilies and fresh coriander and add to the mashed potatoes.
Use two tbsp of the potato mixture to form the kebab shape, with 1 tbsp of the mince in the center.
Dip the kebabs in a beaten egg mixture, which includes the crushed vermicelli. Refrigerate for 5 – 10 minutes.
In a wok heat Dalda Cooking Oil over medium heat for 5 – 10 minutes. Fry the kebabs in the oil till golden.
Mooli Kay Parathay
Chinese Chili Chicken