1onion, large - sliced and fried or 3-4 tablespoon fried onion, crushed
1tablespoonkachri powder/papaya green or meat tenderizer
1-2tablespoonginger garlic paste
1-3chopped green chili
1teaspoonred chilli powder
1teaspoonred chilli flakesoptional
½teaspoonGaram Masala
¼teaspoonmace powderjaifer
¼teaspoonnutmeg powderjavitri
½teaspoondry ginger powder
Salt as per taste
2-3tablespoonOil
1Charcoaloptional
Garnish
1green bell peppersliced
1red bell peppersliced
1onionsliced
Instructions
To a large bowl or the bowl of a food processor, add all the ingredients, except the charcoal. Mix the ingredients well.
Set aside, covered for 3-4 hours, or refrigerate overnight.
To add a smokey flavor (optional)
Place the uncooked mixture in a pan or bowl with a tight-fitting lid. Add a piece of tin foil in the middle for the charcoal.
Light a piece of charcoal using the stove, and immediately place the charcoal in the pan onto the foil. Pour half teaspoon of oil on the charcoal and it will start smoking heavily.
Cover the pan immediately and let the mixture smoke for at least 10 minutes. The kababs will get a smoky flavor just like a tandoor oven.
Shape Kababs
When ready to make kebabs, take a portion and shape it into a ball. Wrap the ball of meat around a wooden spoon. Slide it out of the wooden spoon. You should now have a ball shape with a hole in the middle. Set aside on a plate till ready to cook.
Repeat with the remaining mixture. You should have around 15 kebabs.
Grill/Griddle Instructions
Heat your griddle or grill on medium heat, then brush the pan with a little cooking oil.
Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
Flip the kababs to cook all over (1-2 minutes on each side), until slightly brown.
Pan Fry Instructions
Heat the frying pan on medium heat. Add 2- 3 tablespoons of oil.
Add the kebabs to the pan. Do not overcrowd. You might need to work in batches.
Flip the kababs to cook all over (1-2 minutes on each side), until slightly brown.
Use tongs or a slotted spoon to drain excess oil and transfer to a plate.
Garnish
Sautee sliced peppers and onions in the same griddle, or pan as the kebabs, until slightly soft.
Serve kebabs fresh with the bell pepper and onion garnish, along with paratha, and raita or chutney.