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.
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