Minced meat balls, flattened and shallow fried.A speciality in Nawabi cuisine
INGREDIENTS
Kheema without fat 500 gms
Chana dal (washed and soaked in water for ½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste
METHOD
1. To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. Grind to a fine paste and then form into dough.
3. To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
4. Beat the egg lightly. Divide the dough into lemon- sized balls.
5. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
6. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.
