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Mutton Keema – ½ kilo
Onion – 1
Green chilly – 4
Jathipathri – 1
Cinnamon – 1 piece
Cloves – 3
Cardamom – 2
Vayanaila – 2
Pepper powder – 5
Vayanaila – 3
Bengal gram – ½ cup
Chilly powder – 1 tea spoon

Method of preparation

Clean the keema and put it in a pressure cooker. Wrap all the masala’s in a piece of cloth and put it along with the keema. Then add salt, Bengal gram and two cup of water and cook. Cook it till you get three to four whistles. Then open the cooker and drain out the water. Then add chilly powder, green chilly , onion and mix. Then stir it well and make it into paste. Then take little of the paste spread it round and fry. Fry both sides till it become light brown colour.

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