- 1/4 kg mince meat (kheema)
- 1/2 cup split chickpeas (Chane ki daal or split Bengal Gram)
- 5 medium size cloves of garlic, chopped
- about 1/2 inch ginger, chopped
- 3 green chillies or more if you like it spicy
- 1 tsp whole cumin
- 1/4 tsp garam masala
- 1/4 cup coriander leaves, finely chopped
- salt to taste
Soak the chickpeas in water for an hour and wash thoroughly.
Wash and drain the minced meat.
Boil together minced meat, chickpeas, ginger, garlic, green chilies, whole cumin and salt with 1/2 glass water.
Bring to boil, cover and cook on low heat for 5- 10 mins checking occasionally.
Turn the flame high when the meat is almost cooked, and little water remains.
Cook until all water is evaporated and the meat is dry.
Remove from flame and let cool completely.
Grind the meat to a paste. No water needed here!
Mix in garam masala powder and chopped coriander leaves.
For shallow frying: Mix in one whisked egg to the paste and shape the paste into round flat discs
For deep frying: Shape the paste into round discs, then dip into whisked eggs and deep fry.
Try both the methods; each give a unique taste to the kabab! Njoy
Serve garnished with lemon, sliced raw onion, alongside mint-coriander chutney.
Recipe submitted by: Kitchen Diaries (edited)