Labnani kebab is served as an appetizer or sometimes snacks too. This non-veg Labnani kebab is famous for its magnificent taste. Not much ingredients are used in this kebab. So it is easy to make and yummy as the rest of the kebabs. I’ve learned to make Labnani Kabab from my mother, so you can call it as mom’s recipe. And we know, when it comes to moms – who are the best chefs – even a simple khichdi would taste yumm.
I made Labnani Kebab recently and my 8-year-old daughter, who is very much fussy about food, loved it. A miracle indeed! She asked me to serve these Kebabs twice and to my surprise, she asked me to pack Labnani Kabab for school lunch box too. My li’l princess described Labnani Kebab I’d made as “Wow”, “Tasty!”… “Yummmmyyy”. These words made me more proud on my cooking skills. And so, this Mother’s recipe of Labnani Kebab is a hit; not in my family but among my friends too!
If you are searching for some good snacks for tea time or if you want to decide the party menu, you can include Labnani Kebab rolls. I bet you will gain everyone’s attention. Get ready for lots of appreciation, make this mouth-watering kebab at home. This recipe makes 14-15 pieces of Labnani Kebabs. You can increase the ingredients as per the servings.
Here is the Recipe for Labnani Kebab
- 250 gm mince meat labnani
- 150 gm green peas
- 100 gm potato
- half packet noodles
- 1 medium size onion finely chopped
- 2 tbspn cornflour
- 1 tspn all spice powder (garam masala)
- 1 tspn cumin (zeera) powder
- fresh green coriander half bunch finely chopped
- 3-4 green chilies (finely chopped)
- red chilli powder and salt according to the taste
- bread crumbs
- 1 egg (optional)
- 5-6 bamboo skewer
- oil for frying
- 1 tbsp Soya Sauce
- 1tsp Synthetice Vinegar
Boil the mince meat, green peas and ginger-garlic paste, or take cloves of garlic and a piece of ginger, until it is done. If you are cooking in pressure cooker then wait for 5-6 whistles. On the other hand boil the potatoes and noodles. After boiling potatoes let it cool down. Then mash it nicely and keep aside.
In a food processor, grind the mince meat, peas and noodles. Grind till a smooth paste.
Transfer all the grind materials in a bowl, add mashed potatoes, chopped onions, coriander, green chilli finely chopped, cumin (zeera) powder, All spices powder/garam masala, cornflour, red chilli powder, vinegar, soya sauce and salt to taste. Mix well. Then start giving the oval shape or give shapes of your own interest. To avoid sticking of mixture to your hands apply refined oil in your palms then it won’t stick to your hands.
After giving the shapes, immediately put the kebab rolls in bread crumbs one by one. If you want it to be more crispy, you can first dip kebab rolls in egg then immediately to bread crumbs. It’s totally optional.
In a wok, heat the oil for frying. Then fry the kebab rolls 2-3 pieces together don’t overcrowd the wok else kebabs will break in pieces. Fry it on low or medium flame. If you fry on high flame it might burn the kebab rolls.
Now take in the paper towel and dry the kebab rolls.
To make them more appealing, try making them in lollipop shapes with the help of your palm and then insert bamboo skewer, one skewer each for a lollipop kebab. Serve it with different sauces or chutneys.
Serve Labnani Kebab in a tray with chutneys!
Tip: Don’t put too much water in pressure cooker while boiling the mince meat and peas else it will become wet and you will find it difficult to bind and fry. If you are freezing the kebab rolls and want to fry it later then after taking out from the freezer bring it to the room temperature and then fry.
— Recipe Written by Shumayala Khan