Kathi Kebab Rolls

  • 1 small onion, peeled and quartered
  • 1 clove garlic, peeled
  • 1/2-inch piece ginger
  • 1 green chili, stemmed
  • 2 tbsp each chopped fresh coriander and mint leaves
  • Salt to taste
  • 1/4 tsp each cayenne pepper, ground cumin seeds, ground coriander seeds, garam masala, toasted crushed cumin seeds and ground black pepper
  • 1/2 tsp kasoori methi (dried fenugreek leaves)
  • 1 egg
  • 1 cup packed extra lean ground chicken
  • 1 pkg 6-inch whole wheat tortillas
  • 1 tbsp grape seed oil

Mince onion, garlic, ginger, green chili, fresh coriander and mint in food processor. Add salt, spices and egg. Process to mix. Add ground chicken; process until mixture is well blended. Cover; chill in refrigerator up to one day.

Preheat oven to 350F. Place one tortilla on work surface. Spread 2 tsp ground chicken filling all over tortilla, leaving a 1/8-inch border all around. Roll up tortilla tightly, securing seam with toothpick if needed. Place seam side down on parchment lined baking sheet. Brush top lightly with oil. Fill other five tortilla rolls in the same way. Bake 20 minutes, remove from oven and cut into 1/2-inch thick pinwheels or rounds with serrated knife. Bake pinwheels again 15 minutes until lightly golden, crisp and cooked through

Makes six long kathi kebab rolls.