Kheema Kababs

Ingredients

• •1 cup/250gms Kheema (Mutton/ Chicken)
• •½-¾ cup Brown Chana, boiled
• •1 nos. Egg
• •1 tbsp Cashewnuts, Almonds, chopped
• •1 Onion, medium, <strong> </strong>finely chopped
• •1 tsp Ginger - garlic paste
• •1 tsp Garlic , finely chopped
• •2 Green chilies, finely chopped
• •2-3 tbsp Coriander leaves, chopped
• •2 tbsp Mint leaves<strong>, </strong>chopped
• •2-3 tsp Lemon juice or to taste
• •½ tsp Rock salt
• •Salt - to taste
• •1 tsp Red chili powder
• •½ tsp Jeera
• •1 tsp Coriander seeds
• •½ tsp Sauf
• •4 Cloves
• •

Method

1. 1
   In a pressure cooker place the kheema, boiled chana and all the ingredients “B”, ginger – garlic paste add sufficient water to cover the contents and cook for one whistle high and 5 minutes on low flame
2. 2
   Open cooker, if there is excess water dry it on a low flame and cool well
3. 3
   Add the kheema mixture in a blender and grind along with the masalas
4. 4
   Place the kheema blend in a bowl, add the finely minced onion garlic, chopped green chilies, coriander and mint leaves, chopped nuts and rock salt, mix well
5. 5
   Add lemon juice, taste and add salt if needed and mix in the beaten egg, if the mixture is too dry add a little milk
6. 6
   Shape into medium sized flat round kababs
7. 7
   Heat a little oil in a non-stick flat pan and shallow fry the kababs on a moderate flame on both the sides till deep golden brown