Ingredients
Beef mince 1 kilo
National Red chillie pd 1 tbs
National Ginger and garlic 1 tbs
National Kabab Masala
Kacha papita 1 tbs (grind it with the peel)
National Garam masala (grinded) 1 tsp
National Small cardamoms 8 (ground finely)
Onions (grinded) 1 tbs
Green chillies (cut finely)
Cornflour 1 tbsp
Egg 1
National Salt to taste
Oil (for frying)
Take all the masalas and mix them properly in the mince.
Knead this keeping it aside for a hour.
In a karahi heat cooking oil.
On a low flame, fry the meat balls shaped like small koftas.
When they get golden brown.
Take them out and put them on a newspaper so that the extra oil is obsorbed.
Be careful not to increase the flame, as a high flame would burn the outside layer of the kabab.
Whereas the inside portion would still remain raw.
