Ingredients
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to taste Salt
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50gms Garlic paste
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50gms Browned cashew paste
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2tsp Yellow chilly powder
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2tsp Green chilly paste
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2tsp Rose water
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30gm Dried channa dal powder
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4 nos Cloves
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2nos Bayleaf
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2gms Pathar Phool
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50 gms Ginger paste
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2tsp Red chilly powder
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1/2 gm Saffron
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1tbsp Desi Ghee
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1tbsp Jeera
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Charcoal/wood piece(1x1) - 1 no
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For Potli Masala :-Dried rose petals - 1tbsp
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Green cardamom - 5gm
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Chandan burada -10gm
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Mutton fat - 50 gms
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Raw papaya paste - 100 gms
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Brown onion paste - 100gms
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Raw onion paste - 50 gms
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Kewra water - 2tsp
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Meetha ittar - 1 drop
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Potli masala - 2 tbsp
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Paan ki jad - 30gms
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Javtri - 2gm
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Khus ki jud - 4gm
Directions
Steps
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1
Done
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Rub the minced meat with your palm. Add raw papaya paste, ginger paste, garlic paste, green chilly paste, salt, raw onion paste and keep aside for 10 mins. |
|
2
Done
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Lightly dry the saffron and crush it with a wooden pestle. Add 2 tbsp warm water and keep aside. |
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3
Done
|
Now add to the mince browned onion paste, browned cashewnut paste, yellow chilly and red chilly powder. |
|
4
Done
|
Sprinkle potli masala and add kewra, rose water and meetha ittar. Pour saffron and dust with roasted channa dal powder. |
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5
Done
|
Now make a well in the centre and place a live burning charcoal or wood piece. Place the cloves on this and pour desi ghee on the live charcoal. Immediately cover with a tight fitting lid. This is an ancient way of smoking used in India and is called Dhungar. |
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6
Done
|
Leave aside for 20 mins. Remove the lid and mix well. Heat a tawa and pour in oil to shallow fry the kebabs. |
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7
Done
|
Lightly apply water on your hands and make round patties of the kebab and shallow fry on the tawa. Serve hot with ulta tawa parantha. |
