Sunday, 7 December 2014


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