Serves 1
Directions
- 1Mince the meat finely using a chopper, then add to a bowl.
- 2Add Kashmiri red chili powder, turmeric powder, roasted cumin powder, garam masala powder, chaat masala powder, salt, red chili powder, ginger garlic paste, green chilies, and onion.
- 3Make a powder with kebab cheeni and pipli.
- 4Add the kebab cheeni and pipli powder, cilantro, and pudina.
- 5Add the lemon juice and mix all ingredients well.
- 6Shape the meat around a seekh.
- 7Add oil to a pan, then shallow fry the kababs in the oil over low to medium heat until browned.
- 8Create space in the middle of the pan and add a small bowl.
- 9Place a heated piece of coal into the bowl, then add oil, butter or ghee to the coal. Cover for 5 minutes to infuse the kababs with smoke.
- 10Remove the coal and bowl.
- 11Serve with onion slices, green chutney, and butter.
Ingredients
- 1 kilo kheema
- 10 % fat
- 1 teaspoon Kashmiri red chili powder
- 0.25 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon chaat masala powder
- 1 teaspoon salt
- 0.5 teaspoon regular red chili powder
- 1 tablespoon ginger garlic paste
- 6 green chilies
- 1 large onion
- 10 kebab cheeni
- 2 pipli
- 1 handful fresh cilantro
- 1 handful pudina
- 0.5 lemon juice
- oil
- butter
Equipment
chopperpan
Tips
- It is important to finely mince the meat
- Meat should be washed before mincing
- All water should be squeezed from the onion after grating and before adding
- Kabab cheeni and pipli add the real kabab taste
- Meat should be mixed very well, about 6-7 minutes
- Meat can be marinated for 1-2 hours, or cooked directly after mixing
- If a barbecue is not available, kababs can be shallow-fried in a pan
- To give the kababs a barbeque flavor, smoke can be added to the pan
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