Nawaabi Kebab

Ingredients

• • Keema - 500 grams
• • Papaya paste (raw) - 3 tablespoons
• • Ginger paste - 1 ½ tablespoons
• • Garlic paste - 1 ½ teaspoons
• • Choti elaichi powder/Green cardamoms - 1 teaspoon
• • Channa dal (roasted, prepare: ground to a powder) - 3 tablespoons
• • Chilly powder - 1 teaspoon
• • Salt - as required
• • Mace powder/Javitris - ½ teaspoon
• • Ghee (for shallow frying) - as required

Method

• 1. Mix keema with all the ingredients except ghee & grind to a fine paste.
• 2. Refrigerate for 2 hours.
• 3. Apply ghee on the palms & form mixture into small balls (about 20 balls).
• 4. Flatten slightly & shallow fry on a tawa or a frying pan until evenly browned & cooked.
• 5. Serve hot with chutney & onions rings.