Ingredients:
- Undercut long pasanday ½ kg
- Ginger garlic paste 1 tsp
- Ripe papaya grinded 1 tbsp heaped
- Green chilies 1 tsp grinded
- Coriander leaves 2 tbsp grinded
- Mint leaves 12 grinded
- Salt 1 tsp
- Malai ½ cup
- Eggs 2 separated
- Wheat flour as required to roll kababs
- Oil for frying
Method:
- Grind together green chilies, coriander and mint, marinate beef with ginger garlic
- Now grinded green paste, rip papaya, salt and malai for 1 hour
- Put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab.
- Roll in wheat flour, dip in stiffly beaten eggs
- Now shallow fry in oil for 10 minutes on low flame.
