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Dum Ke Kabab

4.40 from 5 votes

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Served AsSnacks
Servings 4


  • 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 tsp haan Masala
  • 50 ml desi ghee


  • 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.
Tags kebab

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4.40 from 5 votes

Khushboo Shaw
Khushboo Shaw

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