By December 1, 2014

  • Yield : 24 Kebabs


In a large bowl, mix the meat with the next six
ingredients. Keep aside.
Wash the cilantro leaves, and grind them with half a
cup of water. Strain and save the water. Add 2 tbs of
cilantro paste to the meat mixture. Soak the bread
slices in the saved cilantro liquid. Squeeze out the
bread and add to the meat mixture. Add the chopped
onions and the two types of fl ours.
Add all the remaining spices. Whisk the egg and fold
into the meat mixture. Bind into a dough with the help
of the breadcrumbs. The meat mixture should be thick
enough to roll into round or sausage shape kebabs.
Add more breadcrumbs if needed.
Fry in hot oil, a few at a time, to avoid breaking. Do
not try to stir until the kebabs are fi rm and crisp. When
they are nice deep brown color, stir to cook on all the
sides, and transfer them to a colander to drain off
the oil. Line a tray with an absorbent paper, and fi ll
with the tasty kebabs to serve with a chutney of your
Yield 24 Kebabs

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