Description:
Kababs From Three Flours
Preparation:
1) Wash & soak 1/4 cup Toor Dal in hot water for 20mins.
2) Boil and keep aside, do not mash.
3) Cut Red Chilli Whole in ring shape.Take only rings,do not take seeds.
2) Boil and keep aside, do not mash.
3) Cut Red Chilli Whole in ring shape.Take only rings,do not take seeds.
Cooking:
1) Heat 2tblsp. Oil in thick bottom wok.
2) Add Panch Puran, when it starts spluttering add water.
3) When water starts boiling add boiled Toor Dal, Sesame Seeds, Garlic Paste, Garam Masala, Coriander Cumin Powder, Salt and mix well on medium-high flame.
4) After 30sec. add slowly 1/4cup Bhakri Flour, then Jowar Flour, then Rice Flour with constantly mixing on slow flame.
5) Mix constantly till water evaporates.
6) It will be like soft dough.Add Red Chilli Whole rings and mix well.
7) Remove & spread in flat plate to cool down.
8) Add 2tblsp Oil and mix well.
9) Add Dry Garlic Chutney and mix well.Do not add dry garlic chutney while it is still hot.
10) Now heat Oil for deep frying.
11) Apply Oil in both palm and make equal small size kababs.
12) Roll in Bhakri Flour and deep fry on medium flame till little brown & crispy.
2) Add Panch Puran, when it starts spluttering add water.
3) When water starts boiling add boiled Toor Dal, Sesame Seeds, Garlic Paste, Garam Masala, Coriander Cumin Powder, Salt and mix well on medium-high flame.
4) After 30sec. add slowly 1/4cup Bhakri Flour, then Jowar Flour, then Rice Flour with constantly mixing on slow flame.
5) Mix constantly till water evaporates.
6) It will be like soft dough.Add Red Chilli Whole rings and mix well.
7) Remove & spread in flat plate to cool down.
8) Add 2tblsp Oil and mix well.
9) Add Dry Garlic Chutney and mix well.Do not add dry garlic chutney while it is still hot.
10) Now heat Oil for deep frying.
11) Apply Oil in both palm and make equal small size kababs.
12) Roll in Bhakri Flour and deep fry on medium flame till little brown & crispy.
Serve For: 6 Person
Total cooking time: 70 mins.
Garnishing:
Serve hot with Mirch Masala Masti Chutney.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Dry Garlic Chutney | 5 Teaspoon | |
| Water | 4 Cup |
|
| Oil | 4 Tablespoon |
|
| Red Chilli Whole | 4 Piece | |
| Sesame Seeds | 2 Teaspoon | |
| Garlic Paste | 2 Teaspoon | |
| Coriander Cumin Powder | 1 Teaspoon | |
| Garam Masala Powder | 1 Teaspoon | |
| Panchpuran | 1 Teaspoon | |
| Rice Flour | 1 Cup |
|
| Sorghum Flour ( Jowar Flour ) | 0.5 Cup | |
| Wheat Flour Coarse ( Bhakri Flour ) | 0.25 Cup | |
| Split Pigeon Peas ( Toor Dal ) | 0.25 Cup | |
| Masti Chutney | As Per Required |
|
| Oil for deep frying | As Per Required |
|
| Salt | As Required to Taste |
|
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