Ingredients:
- Tamatar (Tomato) 1 medium
- Water as required
- Chanay (Chickpeas) soaked & boiled 2 Cups
- Boneless chicken boiled 150g
- Chickpea water 1-2 tbs if required
- Pyaz (Onion) finely chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) finely chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Lemon juice 3 tbs
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Lal mirch (Red chilli) crushed ½ tbs
- Kalonji (Nigella seeds) crushed 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Anda (Egg) 1
- Cooking oil 2-3 tbs
Directions:
Make cuts on tomato with the help of knife.
In a pot,add tomato,water & bring it to boil,cover & blanch on low flame for 2-3 minutes.
Turn off the flame,remove skin & set aside.
In a chopper,add chickpeas,chicken,blanched tomato & chop well.
Gradually add chickpea water (if required) and chop until well combined.
Take out in a bowl,add onion,ginger garlic paste,green chilli,fresh coriander,lemon juice,salt,coriander seeds,red chilli crushed,nigella seeds,cumin seeds,red chilli powder,turmeric powder,garam masala powder,fennel seeds,egg & mix well.
Grease hands with oil,take small quantity (60g) & make kabab of equal sizes (makes 19-20).
Can be stored in freezer for up to 2 weeks.
In frying pan,heat cooking oil & fry kababs on medium low flame from both sides until golden brown.
Ajza:
- Tamatar (Tomato) 1 medium
- Water as required
- Chanay (Chickpeas) soaked & boiled 2 Cups
- Boneless chicken boiled 150g
- Chickpea water 1-2 tbs if required
- Pyaz (Onion) finely chopped 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilli) finely chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Lemon juice 3 tbs
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Lal mirch (Red chilli) crushed ½ tbs
- Kalonji (Nigella seeds) crushed 1 & ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Anda (Egg) 1
- Cooking oil 2-3 tbs
Directions:
Tamtar per knife ki madad sa cuts laga lein.
Pot mein tamatar aur pani dal dein aur ubal anay ka bad dhak dein aur halki ancch per 2-3 minutes kliya blanch ker lein.
Chulha bund ker dein aur skin ko nikal lein & side per rakh dein.
Chopper mein chanay,chicken aur blanched tamatar dal ker ache tarhan chop ker lein.
Thora thora ker ka chanay ka pani dal dein aur ache tarhan chop ker lein.
Bowl mein nikal lein,pyaz,adrak lehsan paste,hari mirch,hara dhania,lemon juice,namak,hara dhania,lal mirch crushed,kalonji,zeera,lal mirch powder,haldi powder,garam masala powder,saunf aur anda dal ker ache tarhan mix ker lein.
Haathon ko oil sa grease karein,small quantity lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 19-20).
2 weeks kliya freezer mein store ker saktay han.
Frying pan mein cooking oil garam karein aur kabab ko darmiyani halki ancch per dono sides sa golden brown hunay tak fry ker lein.
