Malai kabab
Ingredients
- Undercut long pasanda ½ kg
- Ginger garlic paste 1 tsp
- Ripe papaya grinded 1 tbsp heaped
- Green chilies 1 tsp grinded
- Coriander leaves 2 tbsp grinded
- Mint leaves 12 grinded
- Salt 1 tsp
- Malai ½ cup
- Eggs 2 separated
- Wheat flour as required to roll kababs
- Oil for frying
Method
- Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.
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