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Mootha kabab most probably originates from the Muthi Kabab. "Muthi Kabab" is a purely punjabi dish. The Punjabi people are known for their distinctive cooking style and taste. However the Mootha Kabab has a completely Bangladeshi touch to it. It is similar to the Bangladeshi dish 'Tikia', yet it's completely different. Mootha kabab has very lively flavors. The mint, specially makes the dish please our palate. It can served as an appetizer, as snacks, for breakfast alongside roti, whichever pleases you. Children and workers would also love to take this as their tiffin and leave you with no complains. This kabab is very easy to make and can be stored unfried for months. So if uninvited guests come over, all you will have to do is defrost it and fry. It will taste as tasty as fresh. You can serve this alongside polao or any main dish. If you are eating this as a snack, it will go great with sauces and chutneys.
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Ingredients for
Mootha Kabab Recipe
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Keema (minced beef)
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1 kg
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Breads, crumbed
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6
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Onions, chopped
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1/2 cup
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Green chili, chopped
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8
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Ginger paste
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2 tblsp
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Garlic paste
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2 tblsp
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Tomato sauce
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1/2 cup
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Vinegar
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2 tblsp
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Mint leaves, finely chopped
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1/4 cup
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