Difference between revisions of "Chapal Kabab"
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== Description == | == Description == | ||
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* Fat or [[oil]] to deep fry. | * Fat or [[oil]] to deep fry. | ||
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# Mix all the ingredients. Heat the [[oil]]. [[oil]] must be very hot otherwise you will not get the crisp surface. | # Mix all the ingredients. Heat the [[oil]]. [[oil]] must be very hot otherwise you will not get the crisp surface. | ||
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# Serve with Nan and [[mint]] Chutney. | # Serve with Nan and [[mint]] Chutney. | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
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Latest revision as of 09:57, 15 July 2012
Description
Ingredients
- 1 kg Ground Beef "Thickly minced"
- 2 cups of finely chopped Green (Spring) onions
- 2 Tbs whole anar dana
- 3 Tbs whole dried coriendar seeds
- 2 Tsp White zeera
- 4 Hot green chile "finely chopped"
- 3 Tsp dried red chile "Thick grind"
- 2 Tsp finely shred fresh ginger
- 1 large tomato finely chopped.
- salt to taste
- Fat or oil to deep fry.
Procedures
- Mix all the ingredients. Heat the oil. oil must be very hot otherwise you will not get the crisp surface.
- Make Large portions of mixture, round and in 1/2 thickness. When oil is hot, start frying Kababs.
- Kababs are ready to serve as soon as the surface of the kababs gets dark brown.
- Serve with Nan and mint Chutney.
