250g mutton mine / Kheema
2 medium size onion (grader) / Pyaaz (squeeze of its water)
1 table spoon ginger garlic paste / Adrak Lassan paste
1 tea spoon salt (or as per your taste) / Namak
1 tea spoon garam masala
1 tea spoon cumin powder / Jeera powder
1 tea spoon coriander powder / Dhaniya powder
1 tea spoon chat masala
4 fine chopped green chilli (or as per your taste) / Hari mirch
¼th cup bread crumb
½ cup fine chopped coriander leaves / Hara dhaniya
¼th cup gram flour / Chana atta
Oil (For frying) / Tel
Preparation
- Take a bowl add mutton minced in the same.
- Then take medium sized onion (graded) before putting it in the bowl squeeze its water completely.
- Then add ginger garlic paste, salt (as required), garam masala, cumin powder, coriander powder, chaat masala, green chilli (as required), bread crumb, coriander leaves, gram flour, in the same.
- Mix it well to combined.
- Now cover it & let it rest for 1 hour in a refrigerator.
- After an hour remove it from the refrigerator. Mix well.
- Now let’s start making small round lemon size kababs.
- Kababs are ready for deep frying.
- Heat oil & start deep frying kababs on medium flame.
- Gently reverse the sides.
- Deep fry the same on medium flame till brown in colour.
- Done.
- Delicious! Kale kabab (Mumbai’s Special) are ready to serve.