Kathod Ke Kabab | How to make Kathod Ke Kabab

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ByHuma Kalim
Created on 8th Dec 2015
  • Kathod Ke Kabab, How to make Kathod Ke Kabab
Kathod Ke Kababby Huma Kalim
  • Kathod Ke Kabab | How to make Kathod Ke Kabab (17 likes)

  • 0 reviews
    Rate It!
  • By Huma Kalim
    Created on 8th Dec 2015

About Kathod Ke Kabab

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

Kathod Ke Kabab, a succulent delicacy which is famous all over the world. Kathod Ke Kabab is one dish which makes its accompaniments tastier. With the overflow of flavours, Kathod Ke Kabab has always been everyone's favourite. This recipe by Huma Kalim is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Kathod Ke Kabab, just the perfect situation when you realise that you need to know how to make the perfect Kathod Ke Kabab. So, at that time you can try out this delicious recipe by Huma Kalim. The recipe of Kathod Ke Kababis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Kathod Ke Kabab is 15 minute. This recipe of Kathod Ke Kabab is perfect to serve 10. Kathod Ke Kabab is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time15mins
  • Serves10People
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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