Adding some good health karma to oil free chicken kebabs with oats


Oil free chicken mince kebabs in a Horlicks oats coating


I made quite a few attempts at eating oats over the last few years ever since I read oats are good for the heart.

The problem is I never took to oats. I did want to incorporate them into my diets though.

Then I read a post on my friend Rhea’s blog about cooking choriz (Goan sausage) with oats. She said she liked how the final dish tasted. I trust her.

Rhea’s blog post gave me the idea of trying oats with keema or minced meat instead of with choriz. Not as a curry or porridge though. In kebabs instead.



Our cook, the famous Bunkin Banu, makes these kebabs which she calls ‘kachhe kheema’ (the mince  meat is fried raw unlike in the other version she makes) kebabs. Though Banu is a Muslim lady, her kabas are quite similar to the Parsi kebabs which are served with dhansak.

The Parsis call their kebabs ‘kavabs’ though and make them with mutton or goat meat.

We request Banu to make these kebabs for us with chicken mince these days. Recently I had made the kebabs with an air fryer. This made the kebabs even more healthy as I didn't have to add any oil at all and yet the kebabs turned out to be nice and juicy and flavour packed. 



I can imagine a red blooded Parsi cringe while reading this but then us non-Parsis are not blessed with the long life spans who believe that life begins at 90s.

Chicken, no oil, could I score any more brownie points with our kebabs?

Which is when I thought of adding oats to the kebabs mix to add further good health karma to them.

I read the instructions on the Horlicks oats pack and saw that one had to roast the oats first. I was bit undecided about whether I should add the oats whole to the kebab mix. So I rang up my friend Nandita who had recently written this post about using oats.

Nandita, suggested that I roast the oats, grind them in a food processor and then use the oats instead of bread crumbs to bind the kebabs. Nandita is a vegetarian but says she uses this method to make patties.

So last Saturday I caught hold of Banu and requested her to show me how she makes the kebabs. She did and let me tell you that ‘despite’ the white and not red meat, no oil used AND the packing in of oats, the kebabs tasted really good.



Here’s how you can make it:

Ingredients (20 small round kebabs):

100 g or 2 small bowls of Horlicks oats (dry roasted in a pan),  250 g chicken mince, 2 small potatoes boiled, peeled and cubed, 1 finely chopped small red onion, 2 finely chopped green chillies (optional), 1 small bowl of finely chopped coriander leaves, 1 teaspoon each of freshly ground ginger and garlic (you can use packaged stuff too), ½  a teaspoon each of salt, red chilli, turmeric, coriander and cumin powders, 1 egg

Prep:

  • ·      Dry roast the oats and powder them in a mixer grinder or by using a mortar and pestle
  • ·      Boil the potatoes. Peel and cut them into cubes
  • ·      Use a spoon and gently mix in all the ingredients barring the oats. Keep the mixture in the fridge for about an hour so that it becomes firm


Cook:

  • ·      Use your hands to make small round balls with the mix. About the same size of the balls you would make with dough to make rotis
  • ·      Roll the each kebab ball in the oat powder to evenly coat it. If you want to increase the oat quotient, you can add some oats to the mixture too. It won’t affect the taste
  • ·      Pre-heat the air fryer for 10 minutes at 200 C
  • ·      Put the kebabs into the air fryer and leave them in for 15  min at 200 kebabs.


That’s all it takes. You can make them in an oven too but it will take more time. Of course you can shallow fry them as well.

To get a slightly more crunchy effect you can brush on a drop of Extra Virgin Olive Oil to each kebab ball before putting them in. Though to be honest, you will not miss the absence of oil even if you don’t add the oil.

We froze half the batch and thawed and cooked them a couple of days later and tasted lovely then too.

You can have these as a party starter or make a Parsi masala ni dar and brown rice and have it with that. Here’s my late grandmother in law’s recipe for masala ni dar (that’s what Parsis call dal). My mom in law has taught it to Banu and she makes a nice version of it.

Here's another idea. Make some brown rice. Add three kebabs to a portion of the brown rice to make yourself #TheHealthyBowl.




This post was done in association with Horlicks Oats
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