Ingredients

• Lehsan (Garlic) 4-5 cloves
• Adrak (Ginger) 1 inch piece
• Hari mirch (Green chillies) 4-5
• Kaju (Cashew nuts) 8-10
• Pyaz (Onion) fried ½ Cup
• Ghee (Clarified butter) 2 tbs
• Chicken qeema (Mince) finely chopped 650g
• Baisan (Gram flour) 4 tbs
• Himalayan pink salt 1 tsp or to taste
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Elaichi powder (Cardamom powder) ¼ tsp
• Kali mirch powder (Black pepper powder) ½ tsp
• Zeera (Cumin seeds) roasted & crushed ½ tbs
• Hara dhania (Fresh coriander) chopped handful
• Dahi (Yogurt) hung 300g
• Hari mirch (Green chillies) chopped 2
• Himalayan pink salt ¼ tsp or to taste
• Dried rose petals crushed handful
• Cooking oil for frying
• Sonehri warq (Golden edible leaves)
• Badam (Almonds) chopped

Directions

• In a mortal & pestle,add garlic,ginger,green chillies,cashew nuts,fried onion,crush & grind well to make a thick paste & set aside.
• In a dish,add clarified butter,chicken mince,gram flour,ground paste,pink salt,red chilli powder, cardamom powder,black pepper powder,cumin seeds,fresh coriander,mix & mash well with hands until well combined.
• In a bowl,add yogurt,green chillies,pink salt,dried rose petals & mix well.
• Grease hands with oil,take small quantity of mixture (80g) & flatten on your palm,add ½ tbs of prepared yogurt filling,cover properly & make kabab of equal sizes (makes 10-11).
• In a frying pan,heat cooking oil & shallow fry kababs on low flame from both sides until golden brown.
• Garnish with gold edible leaves,almonds & serve!