Delicious shallow fried mutton mince kebabs with smoky flavour.
SMOKED PATIALA KABAB
Ingredients
250 grams mutton mince (keema)
3 eggs, boiled
1 large potato, boiled, peeled and mashed
2 green chillies, finely chopped
1 cup roughly chopped fresh coriander leaves
¼ cup chopped fresh mint leaves
3 tablespoons tamarind pulp
1 teaspoon roasted pomegranate seeds
1 teaspoon red chilli powder
1 teaspoon garam masala powder
Crushed black peppercorns to taste
Salt to taste
1-2 tablespoons oil + for shallow-frying
Method
1. Crush eggs in a bowl. Add mutton mince and mix well. Add potato and mix.
2. Add green chillies, coriander leaves, mint leaves, tamarind pulp, pomegranate seeds, chilli powder, garam masala powder, crushed peppercorns, salt and mix well.
3. Divide the mixture into equal portions, shape into tikkis and place them on a plate.
4. Place a steel bowl with a hot coal piece in the middle of the plate, drizzle oil, cover for 7-8 minutes.
5. Heat some oil in a non-stick pan. Place the tikkis on it and shallow-fry till evenly golden-brown and crisp. Drain on absorbent paper.
6. Serve hot with onion rings and lemon wedges.
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