There is a common 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.

Ingredients

Minced Meat [Goat, Beef or Turkey] 1lb

Channa Daal 1/2 cup

Garlic 3 pods

Ginger 1 tbsp

Green Chili optional and to taste

Onion 1 medium size

Water 1 1/4 cup

Garam Masala 1/2 tsp

Dhaniya powder 1 tsp

Jeera Powder 1 tsp

Salt to taste

Red chili powder 1/4 tsp / optional

Egg 1

Bread Crumbs 1 cup

Oil for shallow frying

Directions

Put all of the above ingredients, except Egg and Bread Crumbs, in a pressure cooker and cook with the weight on high heat for about 5-6 whistles.
Let the mixture cool and then blend well in a blender.
Store the mixture in the refrigerator for a couple of hours.
Shape the mixture into burger size patties.
Heat some oil in a shallow skillet.
Break the Egg into a bowl and mix well.
Pour Breadcrumbs into a shallow plate.
Dip the kebabs (patties) first into the Egg mixture and then roll them in the breadcrumbs.
Shallow fry kebabs in oil on both sides till brown.
Serve with Imli (Tamarind) and/or Green Chutney or good old ketchup.
Makes 8 to 10 kebabs

TIPS:
If mixture consistency is too watery, add a well-mashed potato.
Increase the amount of Garam Masala to get a spicier flavor.

Comments

Comments: 4 | Add a Comment

Pervez87 says :

mmmm........ my favourites. a little bit harder but more satisfying to eat..... we can skip the bread crumbs (which offer no flavor ) and the egg (which interferes in the flavor) by making it with boneless meat. Just cook thoroughly as in the recipe above and put these soft cooked pieces of meat a few at a time in a food processor and pulse a few times (say 8-10 times)resulting in fine fibers and a bit of paste. Complete the rest of the meat in similar fashion. Thus you get the original texture and flavor without the use of bread crumbs or egg. As an alternative you could grind it in a wet grinder(without excess water, this the method I use)after chopping it a bit in the food processor. Of course you could do it the old fashioned way by beating the cooked meat to a semi fibrous paste in a large mortar and pestle (he.. he...) The fibers of the meat provide the stability to the structure and the small amount of meat paste the necessary binding help.

Posted on: 7 November 2007 - 7:21pm

vikas kumar says :

Will definitely make this. Kababs are my fav appatisers...infact, i often make a meal of them. I first had shammi kababs at Nirula's in Delhi...thats when I fell in love with them...

Posted on: 7 November 2007 - 3:09pm