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Tuesday, September 22, 2009




Hung Curd: 2 cups
Makhana (Lotus Seeds): 2 cups
Carrot: 1 (peeled & Grated)
Paneer: 1/2 cup (Crushed)
Onion: 1 (Medium, chopped finelly)
Coriander Leaves: 4 tsp
Green Chilly: 2 (chopped finely)
Jal Jeera: 1 tsp
Black salt: 1/4 tsp
Chat Masala: 1/4 tsp
Garam Masala: 1/4 tsp
Red chilly Powder: 1/4 tsp
Black Pepper Powder: 1/4 tsp
Raisins: 1 tsp
Salt: if required
Oil: For deep Frying


  • Grind the Makhana into powder in a Grinder.

  • In a bowl take Hung Curd, Powdered Makhana and mix well

  • Add all the other ingredients except oil and make it into a soft dough

  • Keep it aside for 5 minutes

  • Shape them into small kababs

  • Heat oil in a kadhai

  • Deep fry these kabas

  • Serve hot with tea

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