Kasoori Methi Kebab 


Makes 10-12

  •  250 gm chicken mince (keema)
  •  1 onion - chopped, ½ tsp garlic paste, 1 tsp cumin (jeera) seeds 
  • ½ tsp garam masala, ½ tsp pepper, 1¼ tsp salt or to taste 
  • 5 tbsp dry fenugreek leaves (kasoori methi) 
  • 2 eggs - separate yolk and white 
  • ½ cup grated cheddar cheese 
  • 1 tbsp cornflour, 1 cup dry bread crumbs 
POWDER TOGETHER 

  • seeds of 3 black cardamoms (moti elaichi), 1" stick cinnamon (dalchini) 
PASTE 

  • 5 flakes garlic, 1" piece of ginger, 2 green chilies
  1.  Wash mince in a strainer and press well to drain out the water. 
  2. Pressure cook chicken mince to give 2 whistles with 1 cup water. Keep on low flame for 2 minutes. Remove from fire. Drain, cool. 
  3. Churn in a mixer just for a second. Let it be rough. Do not churn more and make it too smooth. 
  4. Grind all the ingredients of the paste to a smooth paste. 
  5. Heat 3 tbsp oil, add cumin, wait for a minute. 
  6. Add onion, cook till soft. 
  7. Add garlic-ginger-chili paste, cook for a minute. 
  8. Add crushed black cardamoms, cinnamon, garam masala, pepper, salt, and 3 tbsp of dry fenugreek leaves. 
  9. Add boiled chicken mince. Mix well. Fry for 3-4 minutes. 
  10. Remove from fire. Add egg yolk, cheese, and cornflour. Mix well. 
  11. Make balls, flatten it to give the shape of kebabs, 2" in diameter. 
  12. Beat egg white with remaining 2 tbsp of dry fenugreek leaves. 
  13. Dip kebabs in egg white mixture and then roll over dry bread crumbs. 
  14. Heat 4 tbsp oil in a pan. Shallow fry kebabs till golden brown. Serve hot.

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