INGREDIENTS
¾ kg mince
3 tbsp thick curd
2 tsp sunt
1 tsp salt
¼ tsp hing
½ tsp chilli pdr
Oil for frying
Dry Grind
3 cardamoms
3 tsp dhania seed
1 ½ tsp jeera
4 cloves
1’’ cinnamon
Small piece nutmeg
½ tsp peppercorn
METHOD
Squeeze out mince well. Add all ingredients & mix. Marinade for 1 hour or more. Form into sausage shapes. Fry on medium flame with little oil till juices dry up. Serve with onion rings, mint leaves & lime wedges.
¾ kg mince
3 tbsp thick curd
2 tsp sunt
1 tsp salt
¼ tsp hing
½ tsp chilli pdr
Oil for frying
Dry Grind
3 cardamoms
3 tsp dhania seed
1 ½ tsp jeera
4 cloves
1’’ cinnamon
Small piece nutmeg
½ tsp peppercorn
METHOD
Squeeze out mince well. Add all ingredients & mix. Marinade for 1 hour or more. Form into sausage shapes. Fry on medium flame with little oil till juices dry up. Serve with onion rings, mint leaves & lime wedges.
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