Friday, 15 November 2013


Chicken mince (keema) - 200 gms
Chopped onion - 1tbsp
Ginger paste - ½ tsp
Garlic paste - ½ tsp
Chopped tomato without skin - 1 medium size
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chopped green chilli - 1tbsp
Chopped coriander leaves - 2 tbsp
Garam masala powder - ½ tsp
Dry roasted crushed chana - 2 hands full
Gram flour – 4 tbsp
Chat masala
Ghee 2 tbsp


At first boil chicken, chopped onion, ginger–garlic paste and salt. When it comes to room temperature, add all spices, green chilli, chopped tomato, chopped coriander leaves and gram flour.  Flour is used for binding. Now mix it and divide it to make 8 balls. After that, take a ball in your palm and give light pressure by other palm to make it look like tikki. Now take a flat dish and spread roasted chana. Coat the kababs lightly with chana. Now heat ghee in a flat pan and fry the kababs for 2-3 minutes.

Serve in a plate and sprinkle some chat masala.


Post a Comment