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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 4
Ingredients |
|
| Minced Mutton (Keema) | 500 gm |
| Eggs (Anda) | 2 |
| Bengal gram (Chana dal) | 100 gm |
| Chopped Onion (Pyaj) | 5 table spoon |
| Green Chilly (Hari Mirch) chopped | 2 table spoon |
| Garlic (Lahsun) crushed | 4 table spoons |
| Ginger (adrakh) grated | 2 tea spoons |
| Cumin Seed (Jeera) | 1 tea spoon |
| Brown Cardamoms (badi elaichi) | 1 |
| Cinnamon (Dalchini) | 1” piece |
| Pepper corns (Kalimirch) | 6-7 |
| Red Chillies (lal mirch) | 4 |
| Corn starch | 3-4 table spoon |
| Salt | to taste |
| Refined oil | for frying |
Instructions
- Soak Bengal gram for 3-4 hours.
- Boil minced meat with 3 cups of water and little salt, till water is absorbed and meat is tender.
- Grind meat into a fine paste.
- Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
- Mix both the pastes well.
- Now add corn starch and prepare uniform mixture
- Add green chillies, garlic, ginger and onion to dough and mix it well
- Heat oil in a deep wok.
- Shape the dough into small round flattened balls or kebabs. Dip it into beaten egg and deep fry kebabs till golden brown and serve hot with sauce or chutney.
- Recipe Type : Kababs / Starter, Lucknow, Mutton, Non vegetarian, Regional, Snacks
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