Ingredients:
- 500 grams of ground beef or lamb
- 1 medium-sized onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (adjust to your spice preference)
- 2 tablespoons of chickpea flour (besan)
- 1 tablespoon of garam masala
- 1 tablespoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of red chili powder (adjust to your spice preference)
- 1 teaspoon of paprika
- 1/2 cup of fresh cilantro (coriander), chopped
- 1/2 cup of fresh mint leaves, chopped
- Salt to taste
- Oil, for frying
Instructions:
In a large mixing bowl, combine the ground meat with chopped onions, minced garlic, grated ginger, and chopped green chilies.
Add the chickpea flour (besan) to the mixture. This acts as a binding agent and helps the kababs hold their shape.
Now, add the garam masala, ground coriander, ground cumin, red chili powder, paprika, and salt to the mixture. Adjust the spices according to your taste preferences.
Add the freshly chopped cilantro and mint leaves to the bowl and mix everything thoroughly. The herbs will add a refreshing flavor to the kababs.
Cover the mixture and let it marinate in the refrigerator for at least 1-2 hours. This step is essential for the flavors to meld together.
After marinating, take the mixture out of the refrigerator and start shaping it into kababs. You can make oval or round shapes, about 1/2-inch thick and 3-4 inches long.
Heat oil in a pan over medium heat. Once the oil is hot, carefully add the kababs to the pan, making sure not to overcrowd it.
Fry the kababs on both sides until they turn golden brown and are cooked through. This should take about 3-4 minutes per side.
Once cooked, transfer the ban kababs to a plate lined with paper towels to absorb any excess oil.
Serve the ban kababs hot with green chutney, sliced onions, and naan or pita bread.
Enjoy your homemade ban kababs! They make for a delightful appetizer or main course in a meal.
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