Dhuanwali Kabab Recipe
Ingredients
| Meat | 1/2 Kilogram, minced | |
| 1 large onion, refined oil for frying | ||
| 1 large bunch of fresh coriander | ||
| Green chillies | 4 | |
| Garlic – ginger paste | 1 Tablespoon | |
| 1 tbsp raw papaya paste | ||
| 1/4 cup hung curd | ||
| Pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Garam masala powder | 1/4 Teaspoon | |
| 1/4 tsp kabab chini powder | ||
Directions
1 The mince must be ground very fine. Slice the onion evenly and thinly. Fry in oil till golden. Take out and spread on a piece of paper, so that the extra oil drains. This will become crisp, as it cools.
2 Mix the meat with all the ingredients with your hand till everything forms a mass. Make a space in the centre and place a live coal there. (If you take a piece of charcoal and put it over the gas, it will burn very easily).
3 Now, pour 1 tbsp ghee and 2 green cardamoms on the live coal and immediately cover the vessel. Keep covered for half an hour. The smokey flavour will penetrate the meat.
4 Discard the coal and cardamoms and mix the mince once again. Divide into lime sized balls and flatten into tikias.
5 Shallow fry in a non-stick skillet, a few at a time, till golden and well done.
6 Serve with a chutney.
2 Mix the meat with all the ingredients with your hand till everything forms a mass. Make a space in the centre and place a live coal there. (If you take a piece of charcoal and put it over the gas, it will burn very easily).
3 Now, pour 1 tbsp ghee and 2 green cardamoms on the live coal and immediately cover the vessel. Keep covered for half an hour. The smokey flavour will penetrate the meat.
4 Discard the coal and cardamoms and mix the mince once again. Divide into lime sized balls and flatten into tikias.
5 Shallow fry in a non-stick skillet, a few at a time, till golden and well done.
6 Serve with a chutney.
Chef
