Dum Ke Kabab

Dum Ke Kabab - Plattershare - Recipes, food stories and food lovers
4.40 from 5 votes
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Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Served As: Snacks
Recipe Cuisine Type: Mughlai
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 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


  • 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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4.40 from 5 votes

Khushboo Shaw
Khushboo Shaw

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