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
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

53

0





About Kathod Ke Kabab Recipe

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

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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