Dhaga Kabab
Dhaga Kabab
Dhaga Kabab is a type of a Seekh Kabab but it is super soft and melt in the mouth. The main feature of this dish is that it is tied down with a thread. Since the mince is soft the thread helps to hold it and prevents it from falling apart.When you remove the thread some of the Kababs might fall apart but that is fine. It is supposed to break/fall apart. Dhaga Kababs are very popularly sold in the famous Burns Road Food Street of Karachi. Now it is also served at various other restaurants out there.Best to serve them with hot Puris
Equipment
- Skewers
- Thread
Ingredients
- 1/2 Kg Mince (Finely Ground) Preferably Beef or Lamb or Goat
- 1 tbsp Ginger and Garlic Paste
- 2 tbsp Green Chilies Finely Chopped
- 1 tsp Raw Papaya Paste Alternatively you may use 1/2 tsp Meat Tenderizer
- 1/2 cup Onion Finely Chopped and squeeze out all the water
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Kabab Chini (Cubeb) Powder Skip it if you don't have this available
- 1 tsp Garam Masala Powder
- 1 tsp Corriander Powder
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Black Salt Kala Namak
- Salt According to taste
Instructions
Marination of the Kabab
- Make sure that your mince is dry and doesn't have any excess water. You may dab the mince with a kitchen towel before starting the process
- Add the Ginger & Garlic Paste and the chopped Green Chilies to the mince and mix well for 5 minutes using your hands
- Let it rest for about 15 minutes
- Now add all the other ingredients to the mince and mix it for about 5-10 minutes using your hands
- Now cover the mince and let it marinate in the refrigerator for at least 2 hours
Assembly of the Kababs
- Your mince should be quite firm after the marination
- Now make equal sized balls and flatten it on the skewer into a Seekh Kabab shape. Wet your hands slightly when making the Seekh Kababs
- Once you skewer all the Kababs, tie them with a thread (Please watch the video below for the technique)
- Now refrigerate them again for about 15-20 minutes so that it holds it shape
Option 1 (Pan fry the Kababs on a grill Pan)
- Drizzle some oil on a Grill Pan and fry the Kababs on each side until brown
Option 2 (Grill on a Barbeque pit)
- You may grill the Dhaga Kababs on a Barbeque pit with coal
- Grill until brown on all sides
Serving the Dhaga Kababs
- Remember to remove the thread when serving or you may let your guests know to remove it
- When removing the thread your Dhaga Kababs might break, don't panic as this would happen. Dhaga Kababs are meant to break easily since they are quite soft
- Serve with hot Puris, Parathas, Nans or Rotis
- Fresh salad and chutney/raita go well with these Dhaga Kababs
Video
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