Recipe of Mario Batali Halwa poori thalli Part 4 (fry seekh kabab)

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, halwa poori thalli part 4 (fry seekh kabab). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Halwa poori thalli Part 4 (fry seekh kabab) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Halwa poori thalli Part 4 (fry seekh kabab) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have halwa poori thalli part 4 (fry seekh kabab) using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Halwa poori thalli

Part 4 (fry seekh kabab):

1. Make ready 1/2 kg beef minced
2. Prepare 2 tbsp raw pappaya
3. Make ready 1/4 cup yogurt
4. Get 1 tbsp ginger garlic paste
5. Take 1 +1/2 gram flour + 1/2 cup water
6. Take 1 tbsp red chilli flakes
7. Make ready 1/2 tsp turmeric powder
8. Make ready 1 tbsp dry coriander powder
9. Make ready 1 tsp black pepper powder
10. Make ready 1 tsp garam masala powder
11. Take 3/4 tsp salt
12. Get 1/2 cup clarified butter
13. Take 2 medium fried onion
14. Prepare 1 piece coal for smoke

Instructions to make Halwa poori thalli

Part 4 (fry seekh kabab):

1. Marinate qeema with raw papaya, ginger garlic paste and yoghurt for half hour
2. Now add chilli flakes coriander powder turmeric powder black pepper powder all spices powder and add half of fried onion and add clarified butter also and mix and marinate it for half an hour
3. Now add 1/2 cup water cook on very slow flame for 30 mins
4. Now make a paste of gram flour and water. When water dries in minced and butter comes out add 1/2 water and gram flour paste cook it for 20 mins
5. Then in end sprinkle remaining fried onion and cook on very low flame for 5 mins then burn coal on high flame the put foil paper on minced then red hot coal and drizzle 2 tbsp clarified butter on it and close the lid for 10 mins so the smoke absorbed in minced

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