500 gm boneless chicken
2 boiled potatoes
1 carrot grated
1 onion finely chopped
1 tbsp crushed garlic
1 tbsp Ginger
1 green capsicum finely chopped
12-14 green chilies
2 tbsp all purpose flour
2 tbsp Oil
1 tsp crushed black pepper
1 cup grated cheese ( mix of processed cheese and mozzarella)
1/2 cup chopped green coriander leaves
2 cups vermicelli
Oil for frying
Boil and shred the boneless chicken and keep it aside.
Mash the boiled potatoes, mince ginger and garlic along with green chilies.
Heat oil in a frying pan add finely chopped onion and saute for 2-3 minutes then add minced ginger, garlic and green chilies.
Once the onion is pink add grated carrot and finely chopped capsicum and saute for a minute or two.
Along with vegetables add maida and let it cook till the rawness is gone, approximately 2-3 minutes.
In pan add mashed potatoes, shredded chicken, grated cheese, salt and black pepper and mix well. Let it cook for another two minutes.
When the kebab mixture is slightly cooled add chopped green coriander and mix well.
Taste for salt and black pepper, if required adjust the taste.
Place the kebab mixture in the fridge for an hour.
After an hour remove the kebab mix from fridge and with greased hand make tikkis.
In a small bowl break eggs and slight beat with the fork. And in a plate take broken vermicelli.
Take the tikki dunk in egg and then cover with vermicelli generously.
Heat oil in the oil. Gently place the kebab in hot oil and fry them over low heat flipping couple of times in between until the kebab get golden colour on both the sides.
Remove the cheesy kebab from oil place it on kitchen towel to drain excess oil.
Serve hot with your choice sauce or chutney.