Kathod Ke Kabab | How to make Kathod Ke Kabab

By Huma Kalim  |  8th Dec 2015  |  
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  • Kathod Ke Kabab, How to make Kathod Ke Kabab
Kathod Ke Kababby Huma Kalim
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About Kathod Ke Kabab Recipe

A vegan kebab that is delicious and made with whole beans.

Kathod Ke Kabab is a delicious dish which is enjoyed by the people of every age group. The recipe by Huma Kalim teaches how to make Kathod Ke Kabab step by step in detail. This makes it easy to cook Kathod Ke Kabab in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Kathod Ke Kabab at home. This amazing and mouthwatering Kathod Ke Kabab takes few minutes for the preparation and 15 minutes for cooking. The aroma of this Kathod Ke Kabab is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kathod Ke Kabab is a good option for you. The flavour of Kathod Ke Kabab is palatable and you will enjoy each and every bite of this. Try this Kathod Ke Kabab and impress your family and friends.

Kathod Ke Kabab

Ingredients to make Kathod Ke Kabab

  • 1 cup rajma
  • 1 cup lal math or matki
  • 1 cup whole moong
  • 1 cup green chana
  • 1 /2 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp chat masala
  • 1/2 tsp garam masala
  • salt to taste
  • 2 medium sized chopped onion
  • 3 tbsp chopped green coriander leaves
  • 2 tbsp chopped mint leaves
  • 1 -2 chopped green chillies
  • Dry roast & ground to powder all the below
  • 1 tbsp coriander seeds & 1 tbsp fennel seeds

How to make Kathod Ke Kabab

  1. Soak the beans overnight separately. The next day boil them separately in a pressure cooker with salt till the beans are soft. Remove the water and churn them in a food processor to form a paste.
  2. Mix this beans paste with dry masalas, onions, coriander leaves, mints and green chillies.
  3. Make into 1 to 2 inch patties.
  4. Shallow fry at a medium flame till it turns golden brown in colour.
  5. Serve hot with green chutney and tomato ketchup.

My Tip:

The patties can be stored in freezer for a month. Defrost it in a fridge or 1/2 an hour at room temperature before frying.

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