Add all
ingredients to the beef except tomatoes, increase or
decrease quantity of bajra flour (should bind well). Leave
to marinate for 2-3 hours. Knead well. Add tomatoes just
before frying.
Heat
oil, take about 1 dstsp of the marinated beef and drop
gently into oil and fry.
Do not
turn the kababs immediately, as they will break.
Lower
heat to medium and turn over once.
Remove
and place on paper to drain extra oil. Serve hot.
Chef’s top: Undercut is best for this dish. It is easier
to slice the meat when frozen.
