Ingredients:
- Qeema (Mince) mutton/beef ½ kg
- Dahi (Yogurt) hanged 2 tbs
- Tomato ketchup 1 tbs
- Adrak lehsan (Ginger garlic) crushed 1 tbs
- Hari mirch (Green chilies) chopped 3-4
- Pyaz (Onion) fried 2-3 tbs
- Kacha papita (Raw papaya) paste 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Garam masala powder 1 tsp
- Kala zeera (Caraway seed) powdered ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 2-3 tbs
- Bread slices 2
- Doodh (Milk) ½ Cup
- Bread crumbs 1 Cup or as required
- Anday (Eggs) whisked 2-3
- Cooking oil for frying
Directions:
In bowl,add mince,yogurt,tomato ketchup,ginger garlic,green chilies,fried onion,raw papaya paste, red chili powder,garam masala powder,caraway seeds powder,coriander powder,salt,fresh coriander and mint leaves.
In bowl,add bread slices and milk,press & squeeze it.
Now add milk soaked bread slices in mince mixture and mix well.
Cover and let it marinate for 1 hour.
Grease hands with oil,take a mixture and make kababs of equal sizes (makes 18).
After coating with breadcrumbs,can be stored for up to 3 weeks in freezer.
Coat kababs in breadcrumbs then dip into beaten eggs.
In wok,heat cooking oil and fry kabab on low flame from both sides until golden brown while pouring whisked eggs on each side of kababs.
Ajza:
- Qeema (Mince) mutton/beef ½ kg
- Dahi (Yogurt) hanged 2 tbs
- Tomato ketchup 1 tbs
- Adrak lehsan (Ginger garlic) crushed 1 tbs
- Hari mirch (Green chilies) chopped 3-4
- Pyaz (Onion) fried 2-3 tbs
- Kacha papita (Raw papaya) paste 2 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Garam masala powder 1 tsp
- Kala zeera (Caraway seed) powdered ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 2-3 tbs
- Bread slices 2
- Doodh (Milk) ½ Cup
- Bread crumbs 1 Cup or as required
- Anday (Eggs) whisked 2-3
- Cooking oil for frying
Directions:
Bowl mein qeema,dahi,tomato ketchup,adrak lehsan,hari mirch,fried pyaz,kacha papita paste,lal mirch powder,garam masala powder,kala zeera powder,dhania powder,namak,hara dhania aur podina dal dein.
Bowl mein bread slices aur doodh dal dein & squeeze ker lein.
Add doodh mein soaked bread slices ko qeema ka mixture mein dal dein aur ache tarhan mix ker lein.
Dhak dein aur 1 hour kliya marinate ker lein.
Haathon ko oil sa grease karein aur mixture ko la ker equal sizes ka kabab bana lein (makes 18).
Breadcrumbs sa coating kerna ka bad 3 weeks kliya freezer mein store ker saktay han.
Kababs ko breadcrumbs mein coat karein phir pheetay hoye anday mein dip ker lein.
Karhai mein cooking oil garam karein aur halki ancch per kabab ko dono sides sa golden brown hunay tak fry ker lein aur pheetay huway anday ko kabab ki dono sides per daltey rahein.
