Dum Ke Kabab
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Ingredients
- 80 gm hung curd
- 50 gm Blanched almond paste
- 20 gm blanched pistachio curshed
- 10 gm chopped ginger
- 10 gm chopped coriander leaves
- 1-2 nos chopped green chilli
- 10 gm semolina
- Black salt to taste
- Chaat Masala to taste
- Few drops kewda
- Pinch of javitri & cardamom powder
- 1/2 teaspoon haan Masala
- 50 ml desi ghee
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Instructions
- Gently fold the chipped ginger, chopped green chilli, chopped coriander leaves and roasted Channa powder with the hung curd coarse almond paste and chopped pistachio.
- Add salt and check for the seasoning.
- Make a small ball out of it (30gm ) and flatten it on the palm.
- Flatten it lightly and roll in semolina.
- Keep at cold place to set the kabab.
- Pan fry in oil till golden in colour cover for few seconds to give flavour of Need a and ghee by doing dum. ( on a burning charcoal add Need a water and ghee and then cover it for2 mins)
- Serve hot with mint chutney or pineapple chutney.
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Mouthwatering
I like this recipe but I am a bit unclear about Step no 6. Can you please explain it again.