Welcome to Lasani Food Secrets! In today's video, we're excited to share our special Patila Kabab recipe, which we believe is even better than the famous Peshawari Chapli Kabab. These soft and juicy kababs are perfect for your Eid party or any festive occasion, offering a delicious twist on a beloved classic.
Our detailed, step-by-step tutorial will guide you through creating these mouth-watering Patila Kababs. We'll begin by preparing the perfect mixture of ground meat with a blend of aromatic spices and herbs. Using fresh ingredients like onions, green chilies, garlic, ginger, and coriander, we'll enhance the flavors and ensure each bite is bursting with taste.
We'll show you the secret to achieving the soft and juicy texture that makes these kababs stand out. By carefully balancing the moisture content and using a special binding ingredient, you'll learn how to keep your kababs from drying out, making them tender and succulent.
Cooking these kababs in a patila (a deep cooking pot) allows them to cook evenly and retain their juiciness. We’ll guide you through the process, ensuring you achieve the perfect golden-brown exterior while keeping the inside moist and flavorful.
These Patila Kababs are incredibly versatile and can be served in various ways. Enjoy them as an appetizer, pair them with naan or parathas, or serve them alongside a fresh salad and chutney for a complete meal. They are sure to be a hit at your Eid party, leaving your guests asking for more.
Join us at Lasani Food Secrets as we reveal the tips and tricks to making these exceptional Patila Kababs. Don't forget to like, comment, and subscribe to our channel for more delicious recipes. We are dedicated to bringing you the best in cooking, from traditional favorites to innovative new dishes. Enjoy making and savoring these Patila Kababs with your family and friends. Happy cooking!
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Eid Special Patila Kabab Written Recipe With Directions
Ingredients:
-Beef Mince (qeema) 1/2 Kg (passed twice through the mince-making machine)
-Black Pepper (kali mirch) powder 1/2 tsp
-Salt (namak) 1 tbs
-Red chili flakes (adh khuti lal mirch) 1/2 tbs
-Dried coriander (khusk dhania) 1/2 tbs slightly crushed
-Ground mixed spices (garam masala) 1/2 tbs
-Cumin seeds (zeera) powder 1/2 tbs
-Ginger garlic (lehsan adrak) paste 1/2 ½ tbs
-Red chili (lal mirch) powder 1/2 tsp
-Kashmiri red chili (lal mirch) powder ½ tsp
-Baking soda (metha soda) ½ tsp
-Fresh coriander (Dhania) 1 tbs chopped
-Fresh mint (podina) 1 tbs chopped
-Green chilies (hari mirch) 2 chopped
-Onion (piyaz) medium size 1 chopped (without water)
-Cooking oil for frying
-Cooking oil ½ cup
-Onions (piyaz) medium size 2
-Tomatoes (tamatar) 2
-Green chilies (hari mirch) 2 chopped
-Dried mango powder (amchur) ½ tsp
-Black pepper (kali mirch) powder 1 tsp
-Water (pani) 4-5 tbs
-Lemon juice (nimbu)1 big size
Directions:
-In a chopper, add mince, black pepper powder, salt, red chili flakes, dried coriander, ground mixed spices, cumin seeds, ginger garlic paste, and red chili powder. Chop well.
-In a bowl, add prepared mince, Kashmiri red chili, baking soda, fresh coriander, fresh mint, green chilies, and onion. Grease hands with oil and knead well.
-In a grill pan/ griddle, add cooking oil and heat it.
-Grease hands with oil, take a small ball of mince, and make kababs.
-Shallow fry kababs for 10 -11 mins on medium flame.
-In a wok, add cooking oil and heat it.
-Add onions and cook it for 2 mins on medium flame.
-Add tomatoes and cook it for 1 min.
-Add kababs, green chilies, dried mango powder, and black pepper powder. Cook well for 3-4 mins.
-Add water, cover, and cook it for 8 mins on low(Dum) flame.
-Turn off the flame and add lemon juice.
-Dish out, garnish with fresh coriander and mint, serve with roti, and enjoy!
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9 июн 2024
