Chicken mince 1/2 kg
2 finely very finely chopped onions, 5 cloves garlic finely chopped- almost a paste
Take dhania seeds &zeera seeds+ whole red mirch ( 1/4 tsp dhania,1/4 tsp zeera – 1/4 tsp mirch) roast on dry pan
– grind to a powder
Garam masala powder
Hara dhania & podina chopped finely
+1 tbsp olive oil.
Mix it well in the keema.
Use your hands to mix it well
Leave in fridge for 2 hours.
Shape as in photo
Put them in a non stick pan and cover. Turn flame on high
It will leave water let it cook in that. Turn it a couple of times so it’s evenly cooked
When water is dry
Add a bit of oil and let it fry for a bit
Keep turning so uniformly brown
Serve as an iftari snack
Recipe sent by my friend Mrs Zeba Hussain
