Chips Kebaabs


1 kg Chicken Mince
1tsp. Ground Garlic
2tsp. Ground Green Chillies
2 tsp. Ground Jeera
Salt to Taste
Green Dhunia
3 Potatoes cut into chips and fried.
2 Slices Bread soake in 1/4 cup Milk


  1. Grind or process Mince with all the ingredients except chips
  2. Form Mince into flat patty
    Place on fried chip in the centre, then close mince around the chip.
  3. Roll Kebaabs in Breadcrumbs, dip in beaten egg and fry over moderate heat until done.
  4. Or , fry Kebaabs lightly and then place covered in the oven for +- 30 minutes or until done.




  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .