Kheeme ke Kabab/Bajre ke Kebab

bajre ke atte ke kheeme ke kabab

These kache kheeme  ke kebabs /bajre ke kababs are the best way you can feed your fussy kids bajra/pearl millet these kheeme ke kababs have greens ,you can cheat and also add spinach and methi my mom did that to feed me greens when I was a kid.  These bajra kababs /kheeme ke kababs can be made and frozen for a week or two when you want just deep fry them..
these are really very yummy,bajra flour does the work of binding so there is no need to add egg,i always add roasted besan along with bajra makes the kebabs really crisp.

500 gms mince mutton/chicken
2 tsp ginger garlic paste
3-4 green chillies crushed/chopped finely
2 spring onions ,both green and bulb cut fine
2 tbsp mint leaves/pudina chopped
handful of coriander leaves chopped fine
1 tsp red chilli flakes/1/2 tsp red chilli powder
1/4 cup bajra/pearl millet  flour
1 tbsp besan/gram flour roasted.
1/2 tsp garam masala powder.
1 tsp oil
oil to deep fry

dry roast and coarsely powder
6-7 pepper corns
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel seeds
kache kheeme ke kabab recipe

Method :

  • Wash the mutton /chicken mince  well ,drain all water and grind in a mixer till you get fine mince/paste.
  • Skip if you have mince at hand.
  • To the mince add salt ,ginger garlic paste,green chilli paste lime juice and mix well
  • Keep this in the fridge for 1-2  hours
  • Remove the mince add chopped coriander mint leaves,spring onion ,garam masala ,freshly ground  powder
  • Add besan and bajra flour and 1 tsp oil now mix all this really well ,you can fry this right away or keep aside in the fridge
  • Make balls and deep fry on medium flame till golden brown.
  • Enjoy these yummy crispy fried kebabs with chutney /sauce/any dip.

bajrey ke kabab recipe

You don't need to add eggs but if you feel the mince mixture would break while frying you can add 1 egg and mix well then make balls and fry.
Fry over medium flame and make sure the oil is hot enough before you add  the kebabs in the oil.
Fry in batches do not overcrowd the pan/kadhai.
If you don't have spring onion you could use any onion but spring onion adds a nice flavour.

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