Kache Keema Kabab | Keema Kabab || How to Make Kacha Keema Kabab with step-by-step photos
Kache Keema Kabab is known as a traditional tasty kabab that originates from Mughal cooking, it tastes a bit spicy and delicious along with so soft and moist kabab. I have learned from my mother that she used to make it at any special event or Eid-ul-Adha as well. but here I did some variations to make each keema kabab has been amazing
My mother used to make it at Eid ul Adha, I learned also from her
This kabab can be prepared with any type of mince, I used beef mince to make it. additionally can be served with paratha, bread slices and even can be given to the kids' tiffin boxes with ketchup healthy and yummy lunch boxes which always your kids love to have it
You can also make a sandwich, roll paratha, and bun burgers from this kebab, main ingredients are minced, roasted chickpeas, onion, and ginger garlic paste, so let the go-ahead to know how to make kache keema kabab.
Tips:
- To prepare kache keema kabab use always fine mince
- Beef and lamb mince is best to make kache keema kabab
To prepare kache keema kabab wash the keema in a strainer under the running water and set it aside
Take all ingredients and prepare all veggies
Fry the onion slices and make them crumble set aside
Make the powder of roasted chickpeas
Note, if you do not available roasted chickpeas then can use gram flour instead. Heat the pan and slightly roast gram flour on low-medium heat
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Put washed and squeezed keema into the bowl then
add ginger garlic and papaya paste, combine lemon juice and roasted powder
Put all dried spices in keema, then add grated and fried onions to the keema
Add crushed coriander, black peppercorn, and green spices along with basic garam masala
Lastly, add butter or margarine, and mix the keema mixture very well
Start kneading for around 10 minutes as a soft dough cover it with any lid or cling wrap and rest it for about an hour keep in the fridge
Divide the equal portions of the keema dough and take one portion and flatten it between palms then shape it into a medium kebab and place it on the tray/plate
Repeat the same process with the remaining Kacha keema kebabs
Heat the oil/ghee in the Tawa/skillet or pan and fry the kebab, fry each side for 3-4 minutes on medium flame then flip the kababs, fry them from another side till turn brown in color
Now transfer to the serving dish and garnish them with tomato and onions_Kache keema kebabs are ready to serve