cooking receipes: CHAPLI KABAB

Wednesday, August 28, 2019

Ingredients:-

Making:-

In a pan cumin seeds 1 tablespoon, coriander seeds 1 tablespoon, dried pomegranate seeds 1 tablespoon, fennel seeds 1/2 tablespoon and roast for 1 minute.
Now crushed them lightly to get a coarse powder. Set aside.
In a mixing bowl, Add red chili 1 teaspoon, paprika 1/2 tablespoon, chili flakes 1 tablespoon, turmeric 1 teaspoon, black pepper powder 1/2 teaspoon, dry ginger powder 1/2 teaspoon, black salt 1 teaspoon, garlic powder 1/2 teaspoon, garam masala 1 teaspoon, coriander powder 1 teaspoon, prepared crushed masala and mix it well.
In a another mixing bowl, add mutton keema 1 kilogram, onions 100 grams, tomato 100 grams, ginger paste 1 tablespoon, garlic paste 1 tablespoon, green chili 1 tablespoon, coriander 10 grams, butter 30 milliliters, fresh cream 50 grams, corn flour 30 grams, salt 1 teaspoon, prepared masala and mix it well to combine and refrigrate for 1 hour.
Take some mutton mixture inyour hands and flatter it with the help of your fingers.
Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
Now in a mixing bowl add mint 30 grams, coriander 30 grams, onions 100 grams, lemon juice 1 tablespoon, black salt 1/2 teaspoon, and blend it into a smooth paste.
Serve.

cooking receipes