REESHA KABAB

 

Reesha Kabab Recipe – Crispy & Flavorful Shredded Beef Kababs

📌 Perfect for: Aftar | Tea-time Snacks | Weekend Treats

💡 Why You’ll Love This Recipe:
✔ Crispy outside, soft inside – a perfect texture!
✔ Easy & Quick – Simple steps with common ingredients.
✔ Adjustable spice level – Customize to your taste.

📢 Tip: These kababs taste best when fresh. Freezing is not recommended as potatoes release water.

📌 Ingredients:

🥩 For the Kabab Mixture:

✅ 500g boneless beef (boti cut)
✅ 5 large potatoes (boiled & mashed)
✅ 1 tbsp ginger garlic paste
✅ 1½ tbsp green chili paste
✅ Salt to taste
✅ 1 tsp red chili powder
✅ 1 tsp garam masala (whole spice powder)
✅ Fresh coriander leaves (chopped)

🍳 For Coating & Frying:

✅ 2 eggs (beaten)
✅ Bread crumbs (optional, for coating)
✅ Oil (for frying)

📖 Step-by-Step Instructions:

1️⃣ Cook & Shred the Beef

🔥 Cut the boneless beef into small pieces.
🔥 In a pot, add beef, ginger garlic paste, green chili paste, salt, and enough water.
🔥 Cook until the beef is tender and water is fully absorbed.
🔥 Let it cool, then shred the beef using a chopper.

2️⃣ Prepare the Kabab Mixture

🥔 In a bowl, mash the boiled potatoes.
🌶 Add red chili powder, salt, and chopped coriander leaves.
🥩 Mix well, then add the shredded beef and combine until evenly incorporated.

3️⃣ Shape the Kababs

🟢 Take small portions of the mixture and shape them into oval kababs.
🔢 This mixture makes about 30-32 kababs.

4️⃣ Coat & Fry

🥚 Dip each kabab into the beaten eggs.
🍞 Coat with bread crumbs (optional for extra crispiness).
🔥 Heat oil in a pan and fry on medium heat until golden brown on both sides.

🌟 Serving Suggestions & Pro Tips:

🍽 Serve hot with mint chutney or ketchup.
🕑 Best when fresh – Avoid freezing as potatoes release water.
🔥 Love spicy food? Add extra green chili paste or crushed red chilies.

💬 Tried this recipe?

Leave a comment below & let me know how it turned out! 😊
📌 Save this recipe for later & share it with family & friends!

📷 Tag me on social media if you try it! #ReeshaKabab


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