Tandoori seekh kabab
Ingredients
- Mince ½ kg
- Onion 1 raw grinded
- Ginger garlic paste 1 tsp heaped
- Green chilies 8 grinded
- Coriander leaves 2 tbsp grinded
- Mint leaves 15 grinded
- Salt 1 tsp
- Chili powder 1 tsp
- Raw papaya 1 tsp
- Cornflour 2 tbsp heaped
- Egg 1
- Fennel seeds 1 tbsp
- Poppy seeds 1 tsp
- Coriander seeds 1 tbsp
- Black pepper 6
- Cloves 6
- Cinnamon 1 stick
- White cardamom 3
- Black cardamom 2
- Cumin seeds 1 tsp
- Roasted gram 2 tbsp
- Grinded nutmeg ¼ tsp
- Mace grinded ¼ tsp
Method
- Slightly roast fennel seeds, coriander seeds, poppy seeds, cumin seeds, whole spices and grind finely with roasted gram.In a bowl add mince, marinate with ground raw onion, ginger garlic paste, green chilies, mint leaves, coriander leaves all grinded, raw papaya, roasted and ground dry masala, egg, corn flour , ground nutmeg and mace.
- Mix all very well Leave it for 30 minutes, shape into seekh kababs, pan fry in 2 tbsp oil, serve garnished with onion rings, tomato rings and lemon slices. Serve hot.
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