Khichu Kabab 70 mins. 7
Kababs From Three Flours
1) Wash & soak 1/4 cup Toor Dal in hot water for 20mins.
2) Boil and keep aside, do not mash.
3) Cut Red Chilli Whole in ring shape.Take only rings,do not take seeds.
1) Heat 2tblsp. Oil in thick bottom wok.
2) Add Panch Puran, when it starts spluttering add water.
3) When water starts boiling add boiled Toor Dal, Sesame Seeds, Garlic Paste, Garam Masala, Coriander Cumin Powder, Salt and mix well on medium-high flame.
4) After 30sec. add slowly 1/4cup Bhakri Flour, then Jowar Flour, then Rice Flour with constantly mixing on slow flame.
5) Mix constantly till water evaporates.
6) It will be like soft dough.Add Red Chilli Whole rings and mix well.
7) Remove & spread in flat plate to cool down.
8) Add 2tblsp Oil and mix well.
9) Add Dry Garlic Chutney and mix well.Do not add dry garlic chutney while it is still hot.
10) Now heat Oil for deep frying.
11) Apply Oil in both palm and make equal small size kababs.
12) Roll in Bhakri Flour and deep fry on medium flame till little brown & crispy.
Serve For: 6 Person
Total cooking time: 70 mins.
Serve hot with Mirch Masala Masti Chutney.
Ingredients Quantity Add to Cart
Dry Garlic Chutney 5 Teaspoon
Water 4 Cup
Oil 4 Tablespoon
Red Chilli Whole 4 Piece
Sesame Seeds 2 Teaspoon
Garlic Paste 2 Teaspoon
Coriander Cumin Powder 1 Teaspoon
Garam Masala Powder 1 Teaspoon
Panchpuran 1 Teaspoon
Rice Flour 1 Cup
Sorghum Flour ( Jowar Flour ) 0.5 Cup
Wheat Flour Coarse ( Bhakri Flour ) 0.25 Cup
Split Pigeon Peas ( Toor Dal ) 0.25 Cup
Masti Chutney As Per Required
Oil for deep frying As Per Required
Salt As Required to Taste
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