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Patila Kabab

Kebab.King's picture
  Minced meat 250 Gram
  Onion 200 Gram
  Ginger paste/Garlic paste 1 Teaspoon
  Coriander powder 1 Teaspoon
  Garam masala powder 1⁄2 Teaspoon
  Finely chopped coriander 2 Tablespoon (Fresh)
  Salt To Taste
  Finely chopped green chilies 1 Teaspoon
  Refined oil 3⁄4 Cup (12 tbs)
  Onions 2 Medium, cut into rings
  Tomato ketchup 1⁄4 Cup (4 tbs)
  Lime juice 1 Tablespoon

1 Grind the minced meat and onion separately. Mix minced meat, onion, ginger-garlic paste, coriander powder, garam masala, fresh coriander, salt and green chilli very well, use your hands to mix. Keep aside for 15 minutes. Shape like coctail sausages.
2 Heat the oil in a strong bottomed patila. Drop the kababs one by one carefully. Cover and cook over medium heat. The Kababs will release a lot of water, at first. Shake the patila often so the kababs cook evenly. Don't use a spoon. The water will evaporate and the kababs will be golden brown.
3 Drain excess oil and add the onion rings, tomato ketchup and lime juice. Cover and simmer for 10 minutes, carefully turning the kababs once. Toss and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 645 Calories from Fat 487

% Daily Value*

Total Fat 55 g84.4%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 55.9 mg18.6%

Sodium 288 mg12%

Total Carbohydrates 20 g6.8%

Dietary Fiber 3.4 g13.5%

Sugars 10.2 g

Protein 19 g37.1%

Vitamin A 10.8% Vitamin C 29.6%

Calcium 5.7% Iron 3.8%

*Based on a 2000 Calorie diet


Patila Kabab Recipe