Add the minced chicken to a wide bowl. It should be free of any liquid.
Add the finely chopped garlic, ginger, green chili paste, spice powders, salt, coriander, mint leaves, and bread crumbs (3/4cup).
Use your hands to fold in the ingredients, till thoroughly incorporated. (For about 5 minutes), use a rotating and folding action. Never use a grinder.
Leave for about 10 minutes for the flavors to blend
Add 1 Tbsp Oil and fold in once again to mix in the oil evenly.
Place a large ball of the mince filling on a rectangle piece of parchment paper. (You can also use alarge ziplock bag, that has been cut open).
Fold the parchment paper (one that has a good waxy finish is best) over the ball of mince and flatten and spread using your palms. Flatten till you get the filling into a sheet that is large enough to accommodate the cheese slices, being used.
Lift the parchment paper. You will see that one edge of the filling is straight. Align the cheese slice with that edge on the center.
Now, fold over the parchment paper from opposite edges to envelope the cheese slice neatly with the excess filling from the sides.
Gently roll the remaining rough edge, in towards you with your hands (Using disposable kitchen gloves, makes it easier). Continue by covering with the parchment and gently rolling to and fro to get a nice smooth roll. Don’t apply too much pressure, as the kebabs are too delicate.
1 Roll the prepared roll in a plate of breadcrumbs (1 cup).
Heat oil for deep frying in a deep-wide skillet.
Once all the rolls are breaded, dip them gently in a shallow dish containing the beaten eggs( Eggwash).
Add the dipped rolls, one at a time to the hot oil. (Make sure the oil is not too hot, when adding). Add in batches of 3 or 4, and don’t overcrowd them.
Fry on medium heat with constant bubbles around the rolls. Fry for about 2 minutes per side, gentlyflipping them over with tongs, without breaking the kebabs.
Drain on Kitchen Paper and serve them hot and melty! Green Chutney, Garlic Sauce or Ketchup.
