- 1 k.g. minced meat(qeema)
|1. Cook onions in oil until light brown then add yogurt, garlic &
ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce & vinegar to the
onions and cook for 6 to 8 minutes. Add mince meat (qeema) to it and cook for 3 minutes.
Add 1/2 cup of water in it and cook until the meat is tender and water has completely
absorbed. Remove from heat and put aside o become cool. Put the mince in a food
processor or chopper and grind to a smooth thick paste which hold is shape.
2.Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
3. Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centtre. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.
4. Stir the eggs and crumbs tougher with a fork. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once. Remove from frying pan carefully.
5. Serve hot with Nan and Podinay ki Chuttney