Green papaya,
crushed to a paste along with its skin 1 tsp
Fresh
coriander (chopped) 1 bunch
Onion 1 medium
size, chop as for omelette
Cardamoms 8
small
Black pepper
ground 1 tsp
Chickpeas
flour 4 tbsp
Egg 1
Milk powder 2
tbsp
Kebab cheeni
28 (ground resembles black pepper but has a little tail)
Banaspati Ghee
or Cooking Oil 2 tbsp
In a
bowl combine mincemeat with all the ingredients except
banaspati and mix well. Knead it with hands for about 5- 10
minutes. (It is necessary to knead it because the tenderizer
(papaya) should mix well in order to make the kebab soft.
Leave for two hours. Knead once again. Take a small portion
of the mixture in your hands and put it on a be roasted
directly on flame for a minute and later fried with a little
banaspati in a frying pan.
Note:
For smearing extra banaspati on kebabs, tie a small piece of
muslin to a stick, and dip it in the banaspati and spread it
on the kebabs.
