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Kheema Stuffed Kabuli Chana Kebabs Curry

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Kheema Stuffed Kabuli Chana Kebabs Curry

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 4
  • 2 boiled and mashed potatoes
  • 1 tsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp amchur powder
  • 1 tsp garam masala powder
  • 1/4 to 1/2 cup gram flour (besan)
  • 1/2 to 3/4 tsp salt
  • 2 eggs whites
  • 2 tbsp cornflour
  • 1-1/2 cups oil for deep frying ------------------------------------------------
  • FOR KABULI CHANA KEBABS: 1 can garbanzo (Kabuli Chana) washed and drained
  • 2 green chilies chopped coarsely
  • 4 garlic cloves
  • 3/4" ginger chopped
  • 2-3 tbsp coarsely chopped coriander leaves
  • 1/2 to 3/4 tsp salt or to taste ------------------------------------------------
  • FOR STUFFING: 1/2 kg chicken mince
  • 1 onion finely chopped
  • 2 or 3 green chilies finely chopped
  • 2 tbsp finely chopped coriander leaves
  • 3 garlic cloves finely minced
  • 1 tbsp ginger-garlic paste
  • 1 heaped tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp meat masala
  • 1/2 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp amchur powder
  • Juice of 1/2 lime
  • 1-1/4 tsp salt or to taste
  • 3 tbsp olive oil ------------------------------------------------
  • FOR CURRY: 1 bay leaf
  • 1 tsp shah jeera
  • 3 medium sized onions, chopped finely
  • 2 large tomatoes, grated and skin discarded
  • 1 tbsp canned tomato paste
  • 1 tbsp ginger-garlic paste
  • 1-1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp meat masala
  • 1 tsp garam masala powder
  • 1 tsp sunday masala
  • 2 cups chicken broth
  • 1-1/4 tsp salt or to taste
  • 3-4 tbsp olive oil

Directions

  • Grind all ingredients mentioned for kebabs to a smooth paste.
  • Combine potatoes, red chili powder, coriander powder, cumin powder, garam masala powder, amchur, besan, and salt with the Chana paste. Mix well to form a dough. Refrigerate covered.
  • Once stuffing is cold, remove dough from refrigerator. Make equal sized 16 balls of the dough.
  • Make a hollow in the dough ball and stuff 1 teaspoon of stuffing in it. Seal well. If the dough is sticking to palms or hands, apply little oil or water. Make sure the stuffing does not ooze out of the dough.
  • Beat eggs whites with cornflour till well combined.
  • Heat frypan with enough oil to deep fry.
  • Coat the kebabs with egg slurry and gently place them in hot oil. Do not overcrowd the pan.
  • Fry the kebabs till they are golden in color on both sides.
  • Remove them to a plate covered with paper towels to drain excess oil.
  • FOR STUFFING: Heat oil in saucepan. Once heated, add coriander leaves, green chilies, and garlic. Saute for 15 seconds
  • Add onions and stir fry till they soften and are lightly caramelized.
  • Add ginger-garlic paste and little water. Saute till raw flavors of ginger and garlic disappear.
  • Add all dry masala and saute for a minute.
  • Add chicken mince and salt to taste. Mix well. Cover the pan with lid and let the mince cook in its own juices. Stir intermittently.
  • Uncover pan and let all moisture evaporate from the cooked mince. Switch off gas and let it cool completely.
  • FOR CURRY: Heat oil in saucepan. Add bay leaf and shah jeera. Once they turn brown, add onions. Stir fry onions till they are caramelized.
  • Add ginger-garlic paste and saute for few seconds till raw flavor disappears.
  • Add tomatoes and saute till oil leaves pan. Add the tomato paste and cook till oil separates.
  • Add all the dry masala powders and give it a quick stir.
  • Add the broth and salt and mix well. Bring it to a simmer on low heat till oil floats on top.
  • Once gravy is ready, add the kebabs to the curry and serve hot with roti or rice.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

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#Tags

Non-Vegetarian