Bache Chawal ke Kabab
Raat ke chawal bach gaye hain? Phenkne ki bajaye in se naram andar, kurkure bahar wale kabab banayein. Sada chawal, matar chawal ya pulao, sab chalte hain.
Nutrition (1 serving mein)
Ijzaa (Ingredients)
Tareeqa
- Step 1
Bache chawal ek bade bartan mein daal kar haath ya chamche se achhi tarah masal lein, taake daane toot jayein.
- Step 2
Ubla aloo chheel kar kaddukash karein ya mash kar ke chawal mein mila dein.
- Step 3
Pyaz, hari mirch, dhania, adrak lehsan, namak, lal mirch, zeera aur besan daal kar sab kuch milayein. Mixture itna sakht ho ke haath mein dabane se bikhre nahi. Narm lage to 1 tbsp besan aur daal dein.
- Step 4
Haath halke geele kar ke mixture ke 8 barabar gole banayein aur hatheli se daba kar chapte kabab bana lein.
- Step 5
Tawe ya frying pan mein 2 tbsp tail darmiyani aanch par garam karein.
- Step 6
Kabab daal kar har taraf 3-4 minute sunehra aur kurkura hone tak sekein. Jaldi palatne se toot sakte hain, is liye ek taraf achhi tarah sik jaye phir palatein.
- Step 7
Garam garam hari chutney, imli ki chutney ya ketchup ke saath serve karein.
Chef ki Tips
- Thande chawal (fridge wale) se kabab behtar bante hain, kyunke wo kam chipakte hain.
- Bacha hua keema ya boiled anda bareek kar ke mila dein to protein barh jayega.
- Kam tail ke liye air fryer mein 180°C par 12-15 minute rakhein, beech mein ek dafa palat dein.
Rakhne ka Tareeqa
Kache kabab fridge mein 1 din aur freezer mein 1 mahina tak rakh sakte hain. Freezer se nikaal kar seedha tawe par sek lein.
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