Empty My Fridge
Make and Freeze Chicken Patty Kabab Ramadan Special
Ingredients
- Shimla Mirch cubes1
- Pyaz cubes1
- Adrak1 inch
- Lehsan8 cloves
- Hari Mirch5–6
- Podina Handful
- Hara Dhania Handful
- Bread2
- Ground chicken800 g
- Paprika Powder½ tbsp
- Zeera Roasted & Crushed½ tbsp
- Turmeric · powder½ tsp
- Salt½ tbsp
- Garam masala · powder1 tsp
- Lal Mirch powder1 tsp
- Sabut Dhania Roasted & Crushed½ tbsp
- Vegetable oilas needed
Instructions
- Blend the capsicum, onion, ginger, garlic, green chillies, mint, fresh coriander and bread slices in a chopper until smooth.
- Put the green spice mixture aside.
- In a bowl, combine the green spice mixture with the chicken mince, paprika, roasted crushed cumin, turmeric, pink salt, garam masala, red chilli powder and roasted crushed coriander seeds, and mix well.
- Shape the mixture into thin patties of 80 g each, making 15 to 16 in total.
- Grease the steam rack in a steam pot with oil, add water, and arrange the patties on it, layering greased butter paper and a second layer of kababs on top.
- Cover and steam for 15 minutes.
- Remove all the patties and let them cool completely.
- To store, freeze them in zip-lock bags for 1 to 2 months, without thawing first.
- To cook, shallow fry on medium heat until golden on both sides.
Summarized from Food Fusion's video. Watch it for the details.
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