Dum Ke Kabab
Ingredients
- 80 gm Hung Curd
- 50 gm Almond Paste blanched
- 20 gm Pistachio blanched curshed
- 10 gm Ginger chopped
- 10 gm Coriander chopped
- 1-2 Green Chillies nos chopped
- 10 gm Semolina
- to Black Salt taste
- to Chaat Masala taste
- 1-2 drops Few Drops Kewda kewda
- Pinch Cardamom Powder or javitri javitri
- 1/2 tsp Masala haan
- 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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Khushboo Shaw
6 Comments
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Looks so mouthwatering! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This looks so appetizing! Thank you.
Such a delicious dish! Thank you.
Mouthwatering
I like this recipe but I am a bit unclear about Step no 6. Can you please explain it again.