Tuesday, 25 September 2012

Handi Gola Kabab

* ½ kilogram of Minced Ground Beef (Keema)
* 1 large Onion (raw - grinded)
* 10 to 15 Whole Red Chillies (Lal Mirch)
* ¼ cup Bhuna Chana
* 1 tbsp. Papaya (Papita)
* 1 tbsp. Coconut (Khopra)
* 1 tbsp. Poppy Seeds
* 1 tbsp. Fennel (Sounf)
* 1 tbsp. Coriander Seeds (Dhania)
* 1 tsp. Allspice
* 1 tsp. Salt
* ¼ cup Plain Yogurt
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* A few strands of fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
* Green Peppers (Hari Mirch) (chopped - for garnish) (to taste) (optional)

1. Roast all spices and grind fine with chana. Marinate minced beef with papaya, salt, ginger paste, garlic paste and all the roasted and grinded masala. Mix well and set in fridge for one to two hours.

2. Mix in the plain yogurt . Make round balls out of mince. Heat oil in a deep frying pan and fry kabab balls in little oil. Add ¼ cup of water and let cook on low heat until well done and water is absorbed.

3. Garnish with green chillies, coriander leaves and remove on a serving dish.

1 comment:

  1. I want to make Handi Gola Kabab.... thanks