1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
8 Cardamom Pods (Ilaichi)
1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
1 tsp. Garam Masala Powder
4 tbsp. Chick Pea Flour (freshly ground)
1 Egg
2 tbsp. Milk Powder
8 Allspices (Kabab Cheeni) (ground)
Salt (to taste)
2 tbsp. Dalda Banaspati or any Cooking Oil
Method:
1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.
2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.
Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.
