Saturday 9 January 2021

Ande Ka Kabab

Ande ka kabab 

This is a very easy and a quick starter or a snack that we can make for parties or to enjoy with evening tea. Serve the Kababs with green chutney, onion and lemon wedges. Paneer can be replaced instead of eggs. This Kabab is very soft... hence while shallow frying the Kababs turn the Kababs gently. 

3 Boiled Eggs
1 tsp Ginger - Garlic and Chilli paste
2 tbsp Chopped Onion
1 tbsp Onion paste
1/2 tbsp chopped Coriander leaves 
1/2 tbsp chopped Mint leaves 
1 tbsp Lemon Juice 
2 tbsp Roasted Chickpea flour
1 tbsp Almond or Cashew flour 
Salt to taste 
1 tsp Cumin powder 
1/2 tsp Pepper powder
1/2 tsp Shahi Garam Masala 
1 tsp Ghee
Oil or Ghee for brushing on the skillet 
Some Chaat Masala to sprinkle on the Kabab

Take a grinder jar, add the boiled eggs and make a paste. Take a bowl, add all the ingredients into the bowl, except for the Chaat Masala and Oil, bind all the ingredients together. Incase if we require to bind the Kabab well, then add little more chickpea flour. Apply little oil on the palms. Take a lemon size portion, and give a patty shape. Repeat the process with the remaining portion. Take a skillet, brush oil on the skillet. Place the Kabab on the skillet and cook from both the sides until brown in colour. Remove from the skillet, sprinkle some Chaat masala and serve it with lemon wedges and onion rings.