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Zucchini wrap with raw mango and chicken keema filling

Not your average 'kancha aam' recipe

Ingredients:

1 green or yellow zucchini
Chicken keema
1 large onion
2 cloves of garlic
¼ slice of ginger
2 green chillies
Salt
Honey
Half a lemon
2 tablespoon butter
Half of one 150gm raw mango
 

Tools:

Peeler
Frying pan
Ladle
Spoon
Tong
 

Method:

1. Peel the zucchini in thin slices and marinate with one teaspoon of salt, half teaspoon of crushed black pepper and lemon juice. Set it aside.
2. Marinate the chicken keema with one tablespoon salt, one tablespoon black pepper, lime juice and half teaspoon honey. Leave it for 15 minutes
3. In a frying fan, add 2 tablespoon butter and roughly chopped garlic. Saute till golden brown, add julienne cut ginger, followed by sliced onions. Saute till the onion turns golden brown and add the chicken keema. Next, add grated raw mango and mix, followed by salt, honey and finely chopped green chillies to taste. Cook till done. Set aside the filling so it cools down.
4. Add one tablespoon butter in the pan and saute the zucchini strips till golden on both sides.
5. Add a dollop of filling to each strip, and wrap.

Tips:

1. The filling should be dry in consistency.
2. If you don’t want to use chicken, opt for beef, mutton, or pork keema instead. For vegetarian options, grated paneer or mashed potatoes can be substituted as filling.