When i was in std 9th we friends use to study together it was a fad those days ..more than studying/revising we used to have fun together..it used to be in every friends house when it was at my place mom used to make puddings for all of us some other friends mom made koki some made urad dal bhajiyas some made dhoklas yeah we were a group of friends of all religion together ..My Friends mom knew me very well esp my likes in food hahaha..one day while studying my friend told me "aaj ami ne tere liye
bajre ke kabab banaye" ..i made all the weird faces i could and made excuses telling them i was full and couldn't eat more ..
Somehow they convinced me that it was not made from
bajra alone but there was
kheema/
mince too ..then aunty made sure she fed me those yummy
kababs..after that day bajra became my fav i told mom to make similar
kababs and also loved eating bajre ka rotla with white butter and jaggery.
Time flies away now we all are in different parts of world still connected through wats app FB and we meet very often .Of late when we met i made these
kheeme ke kababs ,cakes,some stuffed buns and sandwiches and they all loved it..
These
kache kheeme ke kebabs /
bajre ke kababs are the best way you can feed your fussy kids
bajra/
pearl millet these
kheeme ke
kababs have greens ,you can cheat and also add spinach and methi my mom did that to feed me greens when i was a kid. These
bajra kababs /
kheeme ke kababs can be made and frozen for a week or two when you want just deep fry them..
these are really very yummy,
bajra flour does the work of binding so there is no need to add egg,i always add roasted besan along with bajra makes the kebabs really crisp.
Ingredients500 gms mince mutton/chicken
2 tsp ginger garlic paste
3-4 green chillies crushed/chopped finely
2 spring onions ,both green and bulb cut fine
2 tbsp mint leaves/pudina chopped
handful of coriander leaves chopped fine
1 tsp red chilli flakes/1/2 tsp red chilli powder
1/4 cup bajra/pearl millet flour
1 tbsp besan/gram flour roasted.
1/2 tsp garam masala powder.
1 tsp oil
salt
oil to deep fry
dry roast and coarsely powder6-7 pepper corns
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel seeds
Method :- Wash the mutton /chicken mince well ,drain all water and grind in a mixer till you get fine mince/paste.
- Skip if you have mince at hand.
- To the mince add salt ,ginger garlic paste,green chilli paste lime juice and mix well
- Keep this in the fridge for 1-2 hours
- Remove the mince add chopped coriander mint leaves,spring onion ,garam masala ,freshly ground powder
- Add besan and bajra flour and 1 tsp oil now mix all this really well ,you can fry this right away or keep aside in the fridge
- Make balls and deep fry on medium flame till golden brown.
- Enjoy these yummy crispy fried kebabs with chutney /sauce/any dip.
NotesYou don't need to add eggs but if you feel the mince mixture would break while frying you can add 1 egg and mix well then make balls and fry.Fry over medium flame and make sure the oil is hot enough before you add the kebabs in the oil.Fry in batches do not overcrowd the pan/kadhai.If you don't have spring onion you could use any onion but spring onion adds a nice flavour.
