Dum Ka Keema, Attay Ki Puri And Peshawari Chapli Kabab by Chef Saadat Siddiqui

• mince 1 kg
• salt to taste 
• red chili pwd 2 tbsp
• turmeric 1 tsp
• mixspice pwd 1 tbsp
• kachri pwd, raw papaya 1 tbsp
• ginger garlic paste 2 tbsp
• small cardamom 2-3
• onion 2 pcs
• oil 1/3 cups
• ginger for garnish
• coriander for garnish 
• green chilli for garnish 

Method:

Attay ki puri

• plain flour 2 cup
• semolina 1 tbsp
• yogurt 3 tbsp
• salt to taste 
• ghee for frying 

Method:

Peshawari chapli kabab

• mince 1 kg
• onion 400 gm
• chakki plain flour 250 gm
• tomato 200 gm
• pomegranate seeds 60 gm
• carom seeds 15 gm
• whole coriander 20 gm
• salt to taste 
• green chili 40 gm
• white cumin 40 gm

Method:

1. Add all the ingredients to the mince 
2. make round kabaabs and fry in oil.