½ kg chicken mince 1 teaspoon garlic flakes 1 cup chopped onion 1 teaspoon salt 1 tablespoon cake flour 1 teaspoon chicken spice 1 teaspoon dhana 2 teaspoon ground green chillies 2 tablespoon fresh grounded coriander 1 egg 1 tablespoon ghee (Clarified butter)
Boil 2-3 potatoes with salt , mash them and season with green chutney.
Sauce: 2 tablespoon lemon juice 2 tablespoon butter ½ teaspoon garlic flakes ½ tablespoon Worcester sauce 1 tablespoon tomato sauce 1 tablespoon chilli sauce ½ teaspoon Aromat (a South African Spice) Place all ingredients into a bowl and microwave for about 2 minutues or until sauce has heated.
To assemble: 1. Braise together the ghee (Clarified butter) and flour and it it to raw mince. Mix in rest of ingredients 2. Smear a sheet of wax paper with ghee (Clarified butter) and pat mince onto it. (In a rectangular shape). 3. Place the mashed potato down in the middle of the mince and then enclose the mince over the potato and shape into a roll. Wrap paper around roll. 4. Place the roll in a pot with ½ cup water and steam gently for 30-40 minutues . 5. Once the roll is done. Unwrap and transfer it into an oven proof dish. Dribble the sauce over top of roll and place under grill fir 5-10min. 6. To serve remove from oven and garnish top of roll with grated fried potato.