Serves 8

Ingredients
1/2 kg chopped meat (fat free) 1 cup chana dal (soaked for 1 hour)
2 onions 10 garlic flakes
2 pieces ginger 1 1/2 tsp ground garam masala
7 whole red chillies 1 egg
1 tbsp vinegar Salt to taste
Oil for frying

For Filling

  1. 1 piece ginger
  2. 1 chopped onion
  3. Chopped mint leaves
  4. 2 onions sliced in rings
  5. 1 lemon sliced

Method

  1. Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.
  2. Cool and grind them till the mixture is ground finely. This is the kabab mix. To the mix, add egg and vinegar.
  3. To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.
  4. Garnish with sliced onion rings and lemon wedges. Garnish with sliced onion rings and lemon wedges.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 321 Carotene ( μg ) 263.6
Protein (g) 15.95 Vitamin C (mg) 7.7
Carbohydrate (g) 13.47 Mg (mg) 42.04
Fat (g) 22.53 Na (mg) 26.71
Fibre (g) 1.42 K (mg) 319.4
Minerals (g) 1.76 Mn (mg) 0.5
Calcium (mg) 166.7 Zn (mg) 1.06
Phosphorus (mg) 184.3 Cr (mg) 0.007
Iron (mg) 4.6

Modification

Bake /tava cook / tandoor cook the kebabs.
Ingredients
1/2 kg chopped meat (fat free) 1 cup chana dal (soaked for 1 hour)
2 onions 10 garlic flakes
2 pieces ginger 1 1/2 tsp ground garam masala
7 whole red chillies 1 egg
1 tbsp vinegar Salt to taste
Oil for shallow frying 50 ml
For Filling:
1 piece ginger 1 chopped onion
Chopped mint leaves 2 onions sliced in rings
1 lemon sliced
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 264
Protein (g) 15.95
Carbohydrate (g) 13.47
Fat (g) 16.28
Fibre (g) 1.42
Minerals (g) 1.76