These kebabs are very different, like I mentioned, they’re a cross between kebab and pakora. The main ingredient is whole wheat flour but I don’t feel like calling them Attay (flour) ke kebab 😂 The secret behind these is that all the base ingredients (not the seasonings) have to be take in equal quantites. You can either measure them through cups or through kitchen scale. So, don’t get confused if you don’t find the quantities in the recipe. Also, the more the marination, the better.
Ingredients
- Yogurt
- Onions (sliced)
- Mince (beef or mutton
- Whole Wheat Flour
- Chilli Flakes (as per taste)
- Crushed Coriander (as per taste)
- Crushed Cumin seeds (as per taste)
- Salt (as per taste)
- Fresh coriander leaves
- Green Chilli (optional)
Method
- Take equal quantities of the base ingredients (yogurt, flour, mince and onions) and give them a good mix
- Add all the seasonings as per your taste
- Mix in a few coriander leaves and a few chopped chillies (optional)
- Leave them for marination overnight in the refrigerator
- In a wok, heat cooking oil, take little batter just like you do for pakoras and fry them.
- Enjoy them with ketchup or imli ki chutney
Note: You can totally make them with chicken mince but the texture won’t be the same as chicken mince tends to get dry.
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