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Chana dal kheema kabab

Chana dal kheema kabab is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

1 cup - Channa dal

1 tsp - Turmeric powder

1 tsp - chilli powder

1 Onion

1/2 cup - Mint leaves

Salt to taste

1/4 kg - minced Mutton (kheema)

1 tsp - Aamchur

1/2 cup - Coriander leaves

1 tsp - ginger/garlic paste

Oil for frying.

Method

  1. Soak chana dal for 3 hours and boil till soft. Clean the kheema, drain the water used for cleaning, and boil. Grind dal and kheema with turmeric, chilli powder, amchur, very finely chopped onion, mint and coriander leaves, ginger/garlic paste and salt to taste in a grinder to make a dry paste.
  2. Form them into flat rounds and deep fry till brown and crisp.
  3. Serve with mint chutney.
 

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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