Boil vermicelli in salted boiling water for 5 minutes or till tender.
Rinse under cold running water.
Drain.
Add 1 tbsp of oil to pasta and mix.
Set aside.
In a pan, add 5 tbsp oil.
Add garlic, ginger and onion and fry for 2 minutes on medium heat.
Add chicken and Masala mix sachet.
Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up.
Remove and cool.
In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
Make a small tikki.
Heat oil in a pan and fry kababs on both sides for 5 minutes.
Remove and serve hot with Bake Parlor BBQ sauce.
