Ingredients
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling:
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger
paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in
it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food
processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander,
mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your
palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape.
Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden
color, turning them
once. Remove from frying pan carefully.
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling:
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger
paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in
it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food
processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander,
mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your
palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape.
Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden
color, turning them
once. Remove from frying pan carefully.