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Chapli Kabab and Potato Balls
| Ingredients: |
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| Minced beef |
1/2 kilo finely |
| Onion chopped |
1 medium sized |
| Salt |
according to taste |
| Ginger paste |
1 tsp |
| Zeera |
1 tsp crushed |
| Whole dried red chilies |
1 tbs crushed |
| Dhuniya seeds |
1 tsp crushed |
| Small pieces of an omlette made |
with 2 eggs with a little salt and black pepper |
| Anardana |
1 tsp |
| Green chilies chopped |
2-3 |
| Fresh dhuniya leaves |
1/2 cup |
| Large tomato |
1 |
| Lemon juice or vinegar |
1 tsp |
| Makai ka atta (Corn meal) |
200 gms |
| (DO NOT USE CORNFLOUR) |
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| Onion sliced and fried till brown |
1 small |
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Method:
- Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
- Then make into flat pattis and fry in a little oil.
- Makes about 6 kababs.
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Potato Balls |
| Ingredients: |
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| Potatoes, boiled with salt and mashed |
250 g |
| Beef, cut into small pieces and boiled with pepper powder,salt and yellow powder |
300 g |
| Onions, peeled,washed and chopped |
2 medium |
| Green chilies, washed and finely chopped |
4 |
| Turmeric powder |
1 pinch |
| Black pepper |
1 tablespoon |
| Salt |
1 tsp |
| Oil, to fry |
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| All-purpose flour (maida) |
3/4 cup |
Method:
- Mix all the ingredients except the oil and flour in a large bowl.
- Grease your palms with a little oil.
- Shape the mixture into equal-sized balls with your palms.
- To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter.
- Heat oil in a small wok.
- Dip the balls in the batter.
- Deep fry the potato balls in the hot oil on either side until golden.
- Drain on clean paper kitchen napkins.
- Serve hot with tomato ketchup or chutney of your choice.
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