Ingredients:
- Water 2 Cups
- Chicken boneless cubes 500g
- Bund gobhi (Cabbage) shredded 400g
- Gajar (Carrot) grated 250g
- Matar (Peas) ½ Cup
- Cooking oil 3-4 tbs
- Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
- Hari mirch (Green chillies) chopped 2 tbs
- Lehsan (Garlic) chopped 1 & ½ tbs
- Adrak (Ginger) chopped 1 tbs
- Kary pata (Curry leaves) 6-8
- Maida (All-purpose flour) ½ Cup
- Namak (Salt) 1 tbs or to taste
- Kali mirch (Black pepper) crushed 1 tbs
- Garam masala powder ½ tbs
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
In a wok,add water and heat it.
Add chicken boneless cubes and bring it to boil,remove scum and boil chicken until tender (approx. 12-15 minutes) then strain & let it cool.
Shred chicken with the help of the hands & set aside.
In the same wok,add cabbage,carrots and peas,mix well and cook for 4-5 minutes & set aside.
In a wok,add cooking oil,cumin seeds,green chillies,garlic,ginger,curry leaves,mix well and cook for 1-2 minutes.
Add all-purpose flour,mix well and cook for 2-3 minutes.
Now add cooked vegetable and mix well.
Add salt,black pepper crushed,garam masala powder and mix well.
Add boiled & shredded chicken,mix well and cook until mixture dries up & let it cool.
Take a mixture and make kababs of equal sizes (makes 22-24).
Now dip into beaten eggs and coat in breadcrumbs.
Can be stored in freezer for up to 1 month.
In frying pan,heat cooking oil and fry kabab from both sides until golden.
Ajza:
- Water 2 Cups
- Chicken boneless cubes 500g
- Bund gobhi (Cabbage) shredded 400g
- Gajar (Carrot) grated 250g
- Matar (Peas) ½ Cup
- Cooking oil 3-4 tbs
- Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
- Hari mirch (Green chillies) chopped 2 tbs
- Lehsan (Garlic) chopped 1 & ½ tbs
- Adrak (Ginger) chopped 1 tbs
- Kary pata (Curry leaves) 6-8
- Maida (All-purpose flour) ½ Cup
- Namak (Salt) 1 tbs or to taste
- Kali mirch (Black pepper) crushed 1 tbs
- Garam masala powder ½ tbs
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
Karhai mein pani dal ker garam karein.
Chicken boneless cubes dal dein aur ubal anay ka bad gul janay tak boil ker lein (approx. 12-15 minutes) phir strain ker ka thanda ker lein.
Chicken ko haathon ki madad sa shred ker lein & side per rakh dein.
Us he karhai mein bund gobhi,gajar aur matar dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein & side per rakh dein.
Karhai mein cooking oil,zeera,hari mirch,lehsan,adrak aur kary pata dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Maida dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Ab cooked vegetables dal ker ache tarhan mix ker lein.
Namak,kali mirch crushed aur garam masala powder dal ker ache tarhan mix karein.
Boiled & shredded chicken dal ker ache tarhan mix karein aur mixture sukh janay tak paka lein & thanda ker lein.
Mixture ko la ker ek jaisay sizes ka kabab tayyar ker lein (make 22-24).
Ab pheetay hoye anday mein dip karein aur breadcrumbs mein coat ker lein.
1 month tak freezer mein store ker saktay han.
Frying pan mein cooking oil garam karein aur kabab ko dono sides sa golden hunay tak fry ker lein.
