Who said kebabs have to be fried? Why don’t you make a healthier batch in your Usha’s OTG with little to no oil and not miss ...

But then again, it’s a nice story, and so are the kebabs – silky smooth and stuffed with just a little finely chopped onion, mint and green chilli. Drain the split peas and put them aside.

6. Make The Perfect Paste: Grind everything into a smooth paste, then refrigerate it for 30 minutes. This helps firm up the ...

Add the onion and chilli. Pound the garlic and ginger ... divide the mixture into 16 evenly shaped small balls and then roll them into kebab shapes. Place them on a baking tray lined with kitchen ...

About Seekh Kebab with Seb Pyaaz ki Chaat: Skewered minced lamb kebab with spices cooked on a sigri, served with apple-onion chaat and chutney. Skewer this mixture and cook in moderately hot tandoor ...

Place the kebabs on the grill and cook until golden ... Transfer to a platter and scatter with parsley and sliced red onion. Squeeze with fresh lime. Serve with warm laffa bread and hummus.

To prepare the kebab, lightly fry the cashews then blitz with a little water until smooth. 2. In a bowl, mix the lamb with the spices, cashew paste, papaya paste, onion paste, ginger garlic paste ...

spread chutneys again over the kebab, place the omelette, place onion rings and sprinkle some chaat masala and some freshly chopped mint and coriander leaves. Bun Kebabs are ready! Serve them hot ...