party is in my house are incomplete without kebab pow and a delicious chutney that I make along with it it's a simple recipe my version of a kebab but I'm sure you'll love it hey guys is the Bombay chef Berlin aMDA and welcome to get carried to make the kebabs the first thing is to chop onions you can mince these onions fine or you can leave them a little chunky let's transfer this in a larger bowl and I'm going to make that kebab mixture in this bowl to this I'll be adding in ground mutton mince I have washed this meat once and kept it on a colander for 15 to 20 minutes so that the water drains off to this I'll be adding in some crushed ginger garlic and green chilli followed by red chilli powder garam masala powder cumin powder which is not roasted chopped coriander leaves chopped dill leaves to this I'm adding in an egg this would help in binding the kebab together this is followed by bread crumbs which will help in absorbing all the moisture finally salt as required we'll give this a nice mix the kebab mixture is absolutely well mixed now this needs to rest in the refrigerator for a minimum of 30 minutes so that the meat absorbs all the flavor while the kebab mixture is resting let's quickly make the chutney that I was talking about the first thing that goes in this is a red chili I've used dried red chillies which we need to grind into a fine paste of course with a few ingredients let's have a look at that lemon well you could also substitute this with tamarind pulp and trust me that's amazing too but my wife forgot to get it so I am substituting this with lemon juice I'm going to follow this up with cloves of garlic cumin seeds this is followed with some salt and finally some water to grind this into a fine and smooth paste the paste is ready - this I'll be adding in some water this chutney unlike others is absolutely runny it's not thick and chunky because it gets absorbed in the fowl that we are going to sandwich it with we need to strain this with this year's spicy red chilli chutney for the kebabs is ready the kebab mixture has marinated and rested well time to deep-fry these for this I've used a deep cut high filled with oil well alternately you would also shallow fry this or alternately bake these 200 degrees 30 minutes should be perfect the oil is heated up time to fry the kebabs I'm going to make tiny lemon sized balls when you begin frying make sure the oil is on medium flame and gradually once all the balls are in oil we can increase the flame the kabobs are fried and ready these have turned nice and golden-brown I'm gonna transfer this on an absorbent kitchen paper now similarly let's start frying the other kabobs with this the kebabs are ready time to now assemble the kebab power well the assembly is very simple what I have here with me are these powers which I'm going to slit like so the first thing that goes in the power is a chutney we do not have to make the power soggy in this I'm going to stuff some kebabs generously since these are tiny ones I'll be stuffing somewhere around five to six in each power some chaat masala some sliced onions and finally some sprigs of mint with this my version of street food which is kebab power is done and ready I'm definitely will love it do not forget to like and share our videos and subscribe to get career you