Enjoy this recipe on a rainy Sunday evening..
INGREDIENTS 250 gms mince (keema of your choice)
2 medium onions very finely chopped
10-12 cloves garlic very finely chopped
2" piece ginger very finely chopped
3 tsp roasted jeera crushed
1/2 tsp turmeric powder
1 tsp garamasala powder
2 tsp oregano
Juice of one lemon
2 tomatoes finely chopped
4 tbsp corriander and mint leaves finely chopped
Salt to taste
1 large sandwich bread
100 gm semolina
Oil for deep frying
METHOD
Wash and throughly drain the mince. Heat oil in a vessel. Add onions, saute then add the chopped ginger and garlic. Saute for 3-4 mins. Add the mince and cook without lid till the mince changes color. Add salt and all the other ingredients, except tomatoes and corriander and mint leaves.
Cook till done. Mix in the lemon juice. Cool this mixture. Then mix in the tomatoes and corriander and mint.
Chop off the sides of the bread.
Heat oil for deep frying.
Dip the bread slice in water and squeeze out the excess water without breaking the slice. Place the mince mix in the center of the slice and press from all sides to form a ball,roll this in semolina and gently slide in medium hot oil and fry till golden brown and crisp
Serve with green chutney and ketchup.
Wash and throughly drain the mince. Heat oil in a vessel. Add onions, saute then add the chopped ginger and garlic. Saute for 3-4 mins. Add the mince and cook without lid till the mince changes color. Add salt and all the other ingredients, except tomatoes and corriander and mint leaves.
Cook till done. Mix in the lemon juice. Cool this mixture. Then mix in the tomatoes and corriander and mint.
Chop off the sides of the bread.
Heat oil for deep frying.
Dip the bread slice in water and squeeze out the excess water without breaking the slice. Place the mince mix in the center of the slice and press from all sides to form a ball,roll this in semolina and gently slide in medium hot oil and fry till golden brown and crisp
Serve with green chutney and ketchup.
No comments:
Post a Comment