RCI-MT.005.0330.001
Vermicelli Kababs
Nutritive Value: Calories per piece - 348 Protein per piece - 5 gms. Other nutrients - Calcium, Phosphorous.
Prep8 min
Cook12 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- kg meat1/2 unit
- 1 tsp
- green chilli paste1 tsp
- 2 tablespoon
- 2 unit
- potatoes boiled and finely chopped3 unit
- gms. bread crumbs200 unit
- eggs for coating4 unit
- 4 slices
- 2 tsp
- green chillies chopped2 unit
- coriander leaves chopped3 tablespoons
- 1/2 tsp
- 1 unit
- gms. vermicelli200 unit
- oil to fry kababs1 unit
Method
1
In a large mixing bowl, combine the minced meat with chopped onions, ginger garlic paste, garam masala powder, pepper powder, salt, and a splash of vinegar. Mix thoroughly until all ingredients are evenly incorporated.
5 minutes
2
Soak the bread briefly in water, then squeeze out all excess moisture and crumble it into the meat mixture. This acts as a binder to help the kababs hold their shape.
3 minutes
3
Lightly crush the dry vermicelli noodles into short pieces and spread them out on a flat plate or tray. Set aside for coating.
2 minutes
4
Divide the meat mixture into equal portions and shape each portion into an oval or cylindrical kabab form using your hands. Press firmly so they hold together well.
5 minutes
5
Roll each shaped kabab over the crushed vermicelli, pressing gently so the noodles adhere evenly to the outside surface of each kabab.
3 minutes
6
Heat a generous amount of oil in a deep frying pan or skillet over medium heat until it reaches frying temperature. Carefully lower the kababs into the oil in batches, avoiding overcrowding.
3 minutes
7
Fry the kababs, turning occasionally, until the vermicelli coating is golden and crispy and the meat is cooked through. Remove and drain on paper towels.
8 minutes
8
Serve the Vermicelli Kababs hot with chutney, dipping sauce, or fresh salad as accompaniments.