SHINGHARE AUR ALOO KE KEBAB

2017-03-28
  • Yield : 12 -15 kebabs
  • Servings : 3 - 4 people
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Before I begin typing this recipe I really want to dedicate this recipe to my dadi as she is an ardent devote, Navratri means a lot to her and being a grandson respect it…. Love you dadi

Well the recipe is pretty simple actually, it all started with my work for hard bhara kebab for my frozen food business (yes I’m planning to open up a new shop) well hara bhara kebabs are real easy to make and the funny thing is that you can easily supplement ingredients for Navratri recipe..
I hope you like it 🙂

INGREDIENTS TO MAKE THE RECIPE:

2 Boiled and Cold Potatoes
1/2 Lemon/ Nimbu Juice
1 Inch Ginger / Adrak
25 Gms Pudina / Mint
1/4th Cup Roasted Peanuts / Mumfali
1 Tsp Roasted Cumin/Jeera
75 – 100 Gms Fresh Coriander / Dhaniya
1/2 – 1 Tsp Rock Salt/ Sendha Namak
5 – 6 Green Chillies
1/4th Cup Shinghare ka Atta
Ghee For Frying

INSTRUCTIONS TO MAKE THE RECIPE : 

 

POINTS TO REMEMBER
• Don’t grind the masala too much
• mix everything and let it rest for few moments and then fry

Recipe Type:
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  • MCDONALD’S FILET-O-FISH

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