Chandan Kabab
Chandan kabab recipe – Kababs are a delicacy that has existed for many centuries and with each different culture, a new kabab recipe was always created. Kababs itself have many different versions and types, just like chandan kabab recipe. Chandan kabab has been made since the time of the Mughal era and has been greatly loved by many people across the Indian subcontinent. Chef Saadat’s famous Chandan Kababs are very popular amongst the people of Pakistan, mainly because he has a very unique way of preparing the recipe. With National or any other Chapli Kabab Masala, you can wow your unexpected guests and treat them with these exciting kababs. They will love them so much that they will keep asking for more!
Sandalwood kababs or Chandan kebabs, a melt-in-mouth vegetarian kebabs which are different from the regular galawat and seekh kebabs. It is a flavorful twist to the regular seekh or galawti kebab. Enjoy these scrumptious kebabs hot with coin sized lacchha paratha or with mint-coriander chutney.
| Recommended By Chef |
| 00.30 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Chicken Minced......................... 250 gm
Beef Minced............................... 250 gm
Onion.......................................... 1 medium
Bread Slice (edges trimmed)...... 2 medium slices
Chapli Kabab Masala................. 1 packet
Mayonnaise................................ 4 tablespoons
Green Chili (finely chopped)....... 1 tablespoon optional
Eggs (beaten)............................. 2
Bread-crumbs............................. 1 cup
Oil .............................................. for frying
Tomato Ketchup.......................... To serve with
How to make Chandan Kabab
METHOD:
- Finely chop the Onions and squeeze out all the moisture, using cheese-cloth, and keep aside.
- Trimming the edges, soak the bread slices in water and using your hands squeeze out as much water as possible, and keep aside.
- Using a food processor combine the chicken mince, beef mince, chopped onion, soaked bread, mayonnaise, green chilies, Chapli Kabab Masala and blend to a smooth paste.
- Wet your hands with water and use your palms to make thin round patties.
- First, dip the kababs in the egg and then coat with breadcrumbs.
- Shallow fry the kababs/patties on both sides on a medium heat till they turn light golden in color.
- Perfect choice for serving at evening teas and as school lunch-box staples with Tomato Ketchup.
Posted By:
Minahal Khan, hyderabad