“I can cannot remember the books I’ve read anymore than the meals i have eaten, Even so, they have made me” (Paris Geller, Gilmore Girls).
There are some family favourites that always stay with you. They keep your inner child alive reminiscing & cherishing the time past & everything associated with it.
One such memory I have, are of these “Hijabi Kebabs”. These are an absolute treat. They are delicate, fragile, soft, pillowy like clouds loaded with cheesy goodness. Once you take a bite, they melt right onto your palate giving you a sense of their light texture.
These are extremely delicate from within. The outer covering (Hijab) is what protect the delicacy of the kebab and helps retain its soft texture. Hence, as they fry, they do not become dry or hard.
Furthermore, because these are delicate, they need heed while being fried. Once you place them in oil, do not be tempted to flip them immediately. The oil should be medium hot & the kebabs should be left alone to fry on one side for atleast 2 minutes. Flip once the bottom has become golden and fry on the other side. The less you handle these, the more perfect they will be.
These will surely become one of your favourites, for any snack, any time & any day of the year.
250g Boneless chicken
1 Large Potato
1/2 tsp Salt
3/4 tsp Black Pepper
1/2 tsp White Pepper
1 tsp Paprika Powder
1/4 tsp Chinese Salt
1 chicken Stock Cube
1 Tsp heaped Red Pesto Paste (optional)
2 tbsp Cream Cheese
1/4 cup Mozzarella cheese
1 Large Spring Onion
1/2 cup Flour
1/4 cup CornFlour
Oil for frying
Boil the boneless chicken & potato with the chicken stock cube.
Shred the chicken and mash the potato.
Add all the spices, salt, black pepper, white pepper, paprika powder, chinese salt. Take heed of the salt as the stock cube also has salt in it.
Add in red pesto paste & cream cheese & mozzarella cheese.
Add in chopped spring onion. If you have a small spring onion, use two.
Mix all these together.
Shape into ovals.
In a bowl mix together the dry ingredients, flour & cornflour.
Coat the kebab balls in the dry mix.
Heat oil to medium high & fry the kebabs until they are golden in colour.
Take out & drain excess oil on a kitchen paper.
Serve with any sauce of liking.
Do not flip the kebabs again & again, they will break as these are very delicate.
Do not fry in hot oil. Keep the heat medium high.
These kebabs can be deep or shallow fried.
~ Happy Foodieating ~