July 23, 2016


Minced meat - 300 g
Boiled potatoes - 3
Oil - 2 tbsp
Garlic - 4 pods
Ginger - 1/2 piece
Cinnamon - 1 piece
Cloves - 2
Green chillies - 3 (finely chopped)
Bread slices - 3
Milk - 1 cup
Oil for Deep-frying

For kachumbar:
Onion, tomato, green chilli, vinegar and salt.


  • Peel and coarsely grind the ginger and garlic. Pound he coves and the cinnamon into very tiny pieces. 
  • Heat 2 tbsp of oil and add the minced meat salt to taste, ginger, garlic, cloves and cinnamon. 
  • Cook the minced meat over a medium meat over a medium flame for 4-5 minutes. Remove form fire and cool. When it is of room temperature, grind in a mixture to obtain a smooth paste.
  • Soak bread in milk and squeeze between your palms. Peel and mash the potatoes.
  • Mix well the above ingredients to the minced meat and blend well. 
  • Divide into various portions and shape into balls.
  • Heat the oil and deep-fry till the balls are golden brown on both sides. Serve hot with kachumbar.
Foe making kachumbar:
Chop onions,tomatoes and chillies into fine pieces. Add salt and vinegar to taste. Mix together.

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