Ingredients:  

Mince meat - 500 gm.

 Masala ‘A’

Raw Papaya - 25-30 gms.

Red chilli Powder - 1 Tea spoon

Salt To taste

Ginger paste - 11/2 Tea spoon

Garlic paste - 1 1/2 Tea spoon

  Onion - 2 nos.

Roasted Gram Powder (Besan) - 1 Table spoon

Curd - Table spoon

Kewra Water - 1 Tea spoon

Lazzat-e-taam - 1/2 Tea spoon

Sweet spices powder - 1/2 Tea spoon

(cloves, Small Cardamon, Mace, Black pepper)

Ghee - 100 gms.

Sweet ltra - Few drops

Method:

Wash the mince carefully in a sieve or muslin cloth with running water and keep aside in the starrier to allow the water to drip off.

Apply Masala ‘A’ and rub well with the palm of the hands. Keep aside for 20-30 minutes. Meanwhile grind all the ingredients of sweet spices and keep aside.

Slice the onions and fry in the ghee and grind with the hanged curd.

Mix with mincemeat the onion paste, gram flour, lazzat-e-taam, kewra water and the sweet itra and mix well.

Place in a Lagan and apply Dhungar.

Divide into six portions and shape into round patties.

Place a Mahi Tawa or a thick tawa or non-stick tawa on the fire and pour two table spoons of ghee, put the kabab mixture in it and fry both sides on a slow flame till they are cooked to a golden brown colour. Remove from the griddle and serve hot with onion rings, green chutney and lemon along with parathas or roomali roti.