Mutton bharva kabab

Deep fried coated lamb kababs snacks stuffed with paneer

Ingredients:

For the kababs:

900 GMS.( 2 LB) minced lamb
1 tbsp. each of ginger-garlic paste
1 1/2 tsp. chopped green chilies
1/2 tsp. chili powder
1 tsp. garam masala powder
A pinch of white pepper powder
A pinch of fenugreek powder
A handful of chopped coriander leaves
Salt according to taste

For the filling:

3/4 cup grated paneer
2 tsp. chopped green chilies
3 tsp. chopped onions
1/2 tsp. each of salt and pepper powder

For the batter:

4 tbsp. cornflour
4 tbsp. all purpose flour
1 egg, beaten
1 tsp. vinegar
A pinch of white pepper powder
1 tsp. each of ginger-garlic paste
Salt according to taste
Oil for frying

Method:

For the kababs:

1. Mix altogether the lamb mince with salt, white pepper powder, chili powder, garam masala powder, fenugreek powder, ginger-garlic paste, green chilies and coriander leaves.

2. Knead it well and refrigerate for 20-25 minutes.

For the filling:

1. Mix together the green chilies, onions, salt & pepper and grated cheese. 2. Divide the filling into equal portions and keep aside.

For the batter:

1. Mix the cornflour with flour, egg, vinegar, salt, white pepper powder and ginger-garlic paste. Add enough water to get a thick batter.

To proceed:

1. Make long kababs with the mince mixture and skewer in four equal parts. 2.Roast in a tandoor for five -ten minutes. Allow to cool. Remove from skewers. 3. Slit each kabab lengthwise and stuff the green chili-cheese mixture into it. 4.Dip the stuffed kababs in the prepared cornflour batter and deep fry in hot oil until crisp and golden brown in colour. 5.Remove from oil and drain off excess oil. Serve hot, with mint chutney