Ingredients

• 1 kilogram Minced Beef (Keema) 

• 1 medium Onion (grounded) 

• 1 medium Onion (chopped) 

• 4 Green Chillies (Hari Mirch) 

• 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 

• 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin) 

• 1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped) 

• 8 Cardamom Pods (Ilaichi) 

• 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground) 

• 1 tsp. Garam Masala Powder 

• 4 tbsp. Chick Pea Flour (freshly ground) 

• 1 Egg 

• 2 tbsp. Milk Powder 

• 8 All spices (Kabab Cheeni) (ground) 

• Salt (to taste) 

• 2 tbsp. Dalda Banaspati or any Cooking Oil

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Cooking Directions

• In a bowl combine minced meat with all ingredients except for the oil and mix well.

• Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.)

• Set aside for 2 hours. 

• Knead once again.

• Take a small portion of the mixture in hands and put on a barbecue skewer.

• These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan or Bar.B.Q.