Recipe type: Appetiser
There is a misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch. Also, with Ramadan going on, what a perfect time to make these wonderful kebabs. .
- Minced Meat [Goat, Beef or Turkey] – 1lb
- Channa Daal – ½ cup
- Garlic – 3 cloves
- Ginger – 1″ pc.
- Green Chili – optional and to taste
- Onion – ½ medium
- Water – ¾ cup
- Garam Masala – 1 tsp
- Coriander Powder (Dhaniya powder) – 1 tsp
- Cumin Powder – 1 tsp
- Salt – to taste
- Red chili powder – to taste
- Egg – 1, beaten
- Bread Crumbs – as needed for coating
- Oil – for pan frying
- In a pressure cooker, add in most of the above ingredients – Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
- Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
- Add in the dry spices – Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
- Add in the egg little at a time and mix.
- Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
- Heat some oil in a shallow skillet.
- Pour Breadcrumbs into a shallow plate.
- Roll the kebabs (patties) on the breadcrumbs.
- Shallow fry kebabs in oil on both sides till golden-brown.
- Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
- Makes 8 –10 kebabs (depending on size)
1. If mixture consistency is too watery, add a well-mashed potato or some bread crumbs. 2. Increase the amount of Garam Masala to get a spicier flavor.