There is a misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch.
Ingredients:
Minced Meat [Goat, Beef or Turkey] – 1lb
Channa Daal – ½ cup
Garlic – 3 pods
Ginger – 1 tbsp
Green Chili – optional and to taste
Onion – 1 medium size
Water – 1 ¼ cup
Garam Masala – ½ tsp
Dhaniya powder – 1 tsp
Jeera Powder – 1 tsp
Salt – to taste
Red chili powder – ¼ tsp / optional
Egg – 1
Bread Crumbs – 1 cup
Oil – for shallow frying
Method:
- Put all of the above ingredients, except Egg and Bread Crumbs, in a pressure cooker and cook with the weight on high heat for about 5-6 whistles.
- Let the mixture cool and then blend well in a blender.
- Store the mixture in the refrigerator for a couple of hours.
- Shape the mixture into burger size patties.
- Heat some oil in a shallow skillet.
- Break the Egg into a bowl and mix well.
- Pour Breadcrumbs into a shallow plate.
- Dip the kebabs (patties) first into the Egg mixture and then roll them in the breadcrumbs.
- Shallow fry kebabs in oil on both sides till brown.
- Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
- Makes 8 –10 kebabs
Tips:
- If mixture consistency is too watery, add a well-mashed potato.
- Increase the amount of Garam Masala to get a spicier flavor.
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