SEEKH KABAB, PURI PARATHA N CHUTNEY .

Why eat shop seekh kabab when you can make it even more mouthwatering in the home......

ING:
Mince 1/2 kg.
Papaya raw paste 1 tsp.
Onion 1 small
Ghee 3 tbsp.
Garam masala powder 1 tsp.
Cumin white 1 tsp.
Cream / balai 1-1/2 tbsp.
Salt to taste.
Ginger garlic paste 2 1/2 tsp.
Red chilli powder 2 tsp.
Jaifel / javetri powder 1/2 , 1/2 tsp.
Corriander dry 1 1/2 tsp.
Basen (gram flour) 4 tbsp.
Yellow food colour a pinch.

METHOD:
-Chopperize mince with onion n take out in a bowl.
-Add raw papaya n knead it with hands for about 5 - 6 mins.
-It is necessary to knead it because the tenderizer (papaya) should mix well in order to make the kabab soft.
-Leave for 45 mins, knead once again.
-Take a small portion of the mixture in your hands n put it on skewers.
-BBQ it , brush kababs with oil, bake for 15 minutes or pan fry, give dum of coal.
-Serve hot Seekh Kabab with Paratha, sliced onions (washed in cold water) and tamarind chutney.

POORI PARATHA.

ING.
Flour ½ kg
Salt to taste
Ghee 6 tbsp
Oil for frying
Water as required

Method

- Mix flour with salt and ghee, knead to dough with water as required. - Keep aside.
- Now make balls with the flour, roll each ball and then fry in a large wok till golden brown.

CHUTNEY:

ING:
Tamarind pulp 1/4 cup
Mint leaves, chopped 1 handful
Coriander, chopped 1 bunch
Green chilli 3-4
Red chilli flakes 1 tsp.
Garlic cloves 1 whole bulb.
Onion 1 small chopped.
White cumin seeds 1 tsp

METHOD:
Blend everything together.