These cylindrical finger snacks called kababs were initially originated within the Indian subcontinent, incorporated with flavorful mixed spices, added to minced meat of your choice and shallow fried, grilled or baked. Not forgetting served with numerous if not countless of sauces that will blow your mind. Of course everyone has a different taste so come prepared to tickle your fancy and edit to your liking. When it comes to prepping great food, nothing is cast on stone.
Here is my version as per the available ingredients I had at hand at that time.
Prep time: 5 mins Chill time: 40 mins Cook time: 20 mins Total time: 1 hour 5 mins
Serves: 3 pax
Yields: 6 Kababs
- 1/2 kg minced chicken
- 1/2 cup fried onions
- 1/2 cup grated cheddar cheese
- 1 Tablespoon of a mix of grated ginger & garlic
- 1/2 cup chopped cilantro leaves
- 1/2 teaspoon cardamom powder
- 1 teaspoon of salt
- 1/2 teaspoon cayenne chili powder
- 1 Tablespoon pilau masala
- 1/2 teaspoon chili flakes
- Vegetable oil for shallow frying
Step 1: Mix everything together and chill it for 40 mins
Step 2: Make them into a cylindrical shape and shallow fry them in a hot pan for about 6 to 8 mins per batch.
Step 3: Drain off the excess oil if any and serve with your favorite dipping sauce. I just used a simple hot and sweet sauce.
I served it as an appetizers with not just one sauce, especially if you are having a couple of friends/family over. I got so many compliments am sure you will too.
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Until the next episode, Bon Appetit