•   6 tbsp coriander seeds
  •   2 tbsp cumin seeds
  •   3 bay leaf, whole
  •   6 tbsp gram flour
  •   1 large onion, finely diced
  •   2 medium tomatoes, all the seeds and insides removed, finely diced
  •   8 cloves of garlic, minced
  •   1 tbsp ginger, minced
  •   4 chopped green chillies
  •   2 tsp chilli flakes
  •   1 tsp black pepper (coarsely ground)
  •   3 tsp salt (or to taste)
  •   1 handful of coriander, chopped
  •   2 eggs
  •   1kg minced meat/ chicken
  •   Oil for frying


  1.   Gently preheat a dry pan over a medium to high heat, then add the coriander seeds, cumin seeds and bay leaf. Stir this gently in the pan, allowing the seeds to toast. Once the spices become fragrant and toasted, remove from the heat and grind coarsely in a coffee grinder or using a pestle and mortar. Ideally, you want the spices to be coarse to give some texture. Set aside in a large mixing bowl.
  2.   In the same pan, add the gram flour and roast this, stirring constantly, until it becomes fragrant and the colour darkens slightly. Remove from the heat and add to the large mixing bowl.
  3.   Add all the other ingredients to the large mixing bowl, except the minced meat and oil. Mix everything together well.
  4.   Add the minced meat to the mixing bowl. Incorporate everything together well.
  5.   Form the minced meat mixture into patties.
  6.   When ready to fry, heat up enough oil in a frying pan to form a small layer. Add the kababs and fry them over medium heat, flipping after 6-8 minutes.

Serve hot with mint or tomato chutney.


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