Monday, 26 October 2009

Melt in ur mouth kababs..

I am sure there is another name for them somehow.. or maybe someone can come up with a name for me.. these kababs are sooo soft.. Just be careful - the longer you leave the mince with the papaya mixed in, the softer they will become.. and so even more difficult to form or fry, since they will just keep getting tender. So papaya only shortly before frying..

You need
1 kilo mince meat - do be careful that u dont wash it.. it should be dry
50 grms papaya, made to paste in blender with a little water
2 onions, blended with very little water
2 tbls roast chickpea flour (besan)
3 tbls cornflour - or more if needed
1 heaped tsp salt
1 heaped tsp black pepper
1 tbls ginger garlic paste
1 tsp cumin and coriander powder each
1/4 tsp haldi

Do this:

1- mix all the ingredients together - if u have blended either the papaya or onions with too much water and the "dough" looks too wet to hold together, add some more cornflour

2- if you're not frying immediately, dont add the papaya just then, otherwise the kababs will be too soft to hol together. Add it up to 2 hours before frying time

3- heat oil to really hot, and add a large spoonfull of the mince mix, flattening it in the pan itself with the back of a spoon dipped in oil

4- let it get all crusty and brown and then carefully turn it and let the other side brown as well on moderate heat

5- remove, set and serve hot...

Note: the inside will feel as if its not done - but no worries, it is.. its just the papaya that makes it so.. these kababs are perfect with simple roti, a sald and chutney. Or with me coming-soon meethi-paneer biryani :) Enjoy :)

1 comment:

  1. it looks fantasticlly yummmmmyyyyyyyyyyyyyyyyyyyyy.i seriously don,t where do u get ur ideas.nourin


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