Ingredients:
- Jaifil (Nutmeg) ¼ piece
- Javitri (Mace) ¼ piece
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 4-5
- Sabut kali mirch (Black peppercorns) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Kala zeera (Caraway seeds) ½ tsp
- Badam (Almonds) 5-6
- Kaju (Cashew nuts) 5-6
- Darchini (Cinnamon stick) 1
- Kachri powder ½ tsp
- Pyaz (Onion) fried 3 tbs
- Anday (Eggs) hard boiled 4-5
- Aalo (Potatoes) boiled & cubes 5-6 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tsp
- Baisan (Gram flour) roasted 2 tbs
- Coal for smoke
- Cooking oil as required
Directions:
In frying pan,add nutmeg,mace,black cardamom,green cardamom,cloves,black peppercorns,cumin seeds,caraway seeds,almonds,cashew nuts,cinnamon stick and dry roast until fragrant.
Let it cool.
In spice mixer,add roasted spices,kachri powder and blend well.
Add fried onion,blend again & set aside.
In chopper,add eggs and chop well.
Add potatoes and chop until well combined.
Take out in a bowl,add ground mixture,ginger garlic paste,salt,red chilli powder,turmeric powder,red chilli crushed,gram flour and mix until well combined.
Give coal smoke for 2 minutes.
Cover the mixture and let it rest for 1 hour.
Grease hands with oil,take a mixture and make kababs of equal sizes (makes 10-12).
In frying pan,add cooking oil and fry kababs on low flame from both sides until golden brown.
Ajza:
- Jaifil (Nutmeg) ¼ piece
- Javitri (Mace) ¼ piece
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 4-5
- Sabut kali mirch (Black peppercorns) ½ tsp
- Zeera (Cumin seeds) 1 tsp
- Kala zeera (Caraway seeds) ½ tsp
- Badam (Almonds) 5-6
- Kaju (Cashew nuts) 5-6
- Darchini (Cinnamon stick) 1
- Kachri powder ½ tsp
- Pyaz (Onion) fried 3 tbs
- Anday (Eggs) hard boiled 4-5
- Aalo (Potatoes) boiled & cubes 5-6 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch (Red chilli) crushed ½ tsp
- Baisan (Gram flour) roasted 2 tbs
- Coal for smoke
- Cooking oil as required
Directions:
Frying pan mein jaifil,javitri,badi elaichi,hari elaichi,laung,sabut kali mirch,zeera,kala zeera,badam,kaju aur darchini dal ker khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices aur kachri powder dal ker ache tarhan blend ker lein.
Fried pyaz dal ker dubara blend ker lein & side per rakh dein.
Chopper mein anday dal ker ache tarhan chop karein.
Aalo dal dein aur ache tarhan chop ker lein.
Bowl mein nikal lein,ground mixture,adrak lehsan paste,namak,lal mirch powder,haldi powder,lal mirch crushed aur baisan dal ker ache tarhan mix ker lein.
2 minute kliya koyla ka dhuwan dein.
Mixture ko dhak ker 1 hour kliya chor dein.
Haathon ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka kabab tayyar ker lein (makes 10-12).
Frying pan mein cooking oil aur kabab dal dein aur halki ancch per dono sides sa golden brown hunay tak fry ker lein.
