To serve 6 adults you need:
INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs
TOOLS
Pateela, Grinder, Frying pan, Knife & Board
Put the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.
INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs
TOOLS
Pateela, Grinder, Frying pan, Knife & Board
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The Burpy TODOPut the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.
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