Shaami Kabab Wrap

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Ingredients list for Shaami Kabab Wrap

• 250 grams Mutton mince (keema)
• 4 Tortillas
• ¼ cup Split Bengal gram (chana dal) soaked and drained,
• 7-8 Garlic cloves
• 1 teaspoon Cumin seeds
• 4-5 Black peppercorns
• 1 inch Cinnamon
• 2-3 Cloves
• 2-3 Green cardamoms
• 4-5 Dried red chillies
• to taste Salt
• 1 medium Onion finely chopped
• 2 Green chillies finely chopped
• 5-6 + for garnishing Fresh coriander sprigs
• 7-8 Fresh mint leaves
• Juice of 1 lemon + for drizzling
• 1 teaspoon Garam masala powder
• 1 Egg
• for shallow frying Oil
• to serve Onion rings
• to sprinkle Chaat masala
• 3-4 + for garnishing Iceberg lettuce
• for garnishing Lemon wedges

Method

1. Heat mutton mince in a deep non-stick pan. Add Bengal gram, garlic, cumin seeds, peppercorns, cinnamon, cloves, cardamoms, red chillies, salt and sufficient water and mix well. Cook till the mutton and gram gets fully cooked. Remove from heat, cool to room temperature and grind to a fine paste. Transfer in a bowl.
2. Add chopped onion and green chillies.
3. Chop coriander and add. Chop mint and add along with lemon juice, salt and garam masala powder and mix well.
4. Break egg in a bowl and whisk well.
5. Divide prepared mixture into equal portions and shape them into kababs.
6. Heat some oil in a non-stick pan.
7. Dip the prepared kababs in the whisked egg, place on the pan and shallow-fry in hot oil till golden and crisp. Drain on absorbent paper.
8. Heat a non-stick tawa. Place tortillas on it and roast till hot.
9. Place tortilla on a worktop. Put prepared kabab in the centre, crush lightly and top with onion rings. Drizzle some lemon juice and sprinkle chaat masala on top. Tear lettuce and add. Roll to make a wrap.
10. Serve immediately garnished with onion rings, lettuce, lemon wedges and mint sprig.

Nutrition Info