Kacche Kebab Dish - II

From Kebab Section of Hyderabad

Kacche Kebab Recipe

• 500 gms fatless kheema, washed and drained
• 2 pieces dalchini
• 4 lavang
• 10 kalimiri
• ½ tsp shahijeera
• 1 tsp dhania
• 3 elaichi
• 2” piece of raw papaya, grind to paste
• 2 tsp adrak-lasan paste
• Besan, enough to mix
• 2 tbsp khus khus
• 2 tsp chilli powder
• Ghee or oil for frying
• Salt to taste

Powder the following: dalchini, lavang, kalimiri, shahijeera, dhania and elaichi.

To the kheema add the adrak-lasan paste, papaya paste, chilli powder, masala powder and salt to taste. Set aside for 2 hours.

To the marinated kheema, add a little besan, and form a dough, then divide into equal sized balls. Roll the balls in khus khus.

Heat oil or ghee in a frying pan and add the kheema balls.

Roll the kababs holding the frying pan handle. Fry over moderate heat, till kababs turn brown.

Serve hot with pudina chutney.