Kachay Keemay K Kabab

Ingredients

1.   Beef mince 1 kilo

2.   Red chillie powder 1 tsp

3.   Ginger and garlic   2 tbs

4.   Kacha papita 1 tbs (grind it with the peel)

5.   Garam masala (grinded) 1 tsp

6.   Small cardamoms 8 (ground finely)

7.   Onions (grinded) 1 tbs

8.   Green chillies  8 (cut finely chopped)

9.   Mint ¼ bundle

10. ¼ cup fresh coriander (chopped)

11. Tomato 1 (cut finely chopped)

12. Cumin seed 1 tsp

13. Turmeric as per required

14. Salt (to taste)

15. Oil (for frying)

Cooking Directions

1.   Slice the minced meat in the chopper. Then add onion, salt and green pepper, Kacha papita, green cardamom, ginger, garlic paste in it and mix all of them.

2.   Now add garam masala, red chili powder, turmeric powder, cumin seed, and mix them properly in the mince. Now add chopped coriander, tomato and mint in it.Knead this keeping it aside for a hour. IN a karahi heat cooking oil.On a low flame, fry the kababs shaped like small circle flat kababs with your hand. When they get golden brown.

3.   Take them out and put them on a newspaper so that the extra oil is obsorbed.Be careful not to increase the flame, as a high flame would burn the outside layer of the kabab.Whereas the inside portion would still remain raw. Decorate them with the salad leaves and chopped tomatoes to serve with ketchup or yoghurt.