Kheema Pudina Kabab


This Kabab is not only delicious but very succulent too. It is ideal to serve at cocktail & kitty parties. You can mould, freeze & grill/fry these kababs even at short notice. It is excellent in lunch boxes as well as a picnic lunch.  They are wonderful as an anytime snack.  Try this awesome Kheema Pudina Kabab… it's worth the effort! 😀

Ingredients :

  • 250 gms. Mutton Mince (Kheema)
  • 1 Potato (boiled & mashed)
  • 1 med. Onion (finely chopped)
  • 1 Egg (lightly beaten)
  • ½ tsp. fresh Green Chilli paste
  • 1 tsp. fresh Ginger-Garlic paste
  • 1 tsp. Coriander Seeds (finely crushed)
  • 1 tsp. Cumin Seeds (finely crushed)
  • ½ tsp. Red Chilli pwd.
  • ½ tsp. Turmeric pwd.
  • ½ tsp. Garam Masala pwd.
  • 1 tbsp. Mint Leaves (finely chopped)
  • 1 tbsp. Coriander Leaves (finely chopped)
  • Salt to taste
  • Vegetable Oil for frying
  • Thick Mint Stalks without leaves (depending upon the number of kababs)
  • Thick Mint Stalks with Leaves (depending upon the number of kababs)

Procedure :
In a sufficiently large bowl, mix together all the above ingredients except oil.

Cover the bowl with a lid or cling film/foil & place in the fridge to marinate for about 2-3 hrs. or preferably overnight.

Shape into oblong kababs as shown in the picture.

Insert a mint stalk without leaves into each kabab & place on a lightly greased tray.

Make sure they are a few inches apart so that they do not stick to each other.

Place the tray in the fridge for about 10 mins. or until quite chill.

Meanwhile, heat a non-stick frying pan  or a grill pan.

Shallow fry or grill the kababs on all sides until cooked & lightly golden.

Place on absorbent paper.

Remove the mint stalks & replace with mint stalks with leaves.

Serve on a platter with lime wedges, sliced raw onions, mint leaves & your favorite chutney or sauce/ketchup along with your favorite Indian bread.

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