Damori Kabab (Tiny Meatballs for Pulao)
These tiny, crispy meat kababs, known as Damori, are specifically crafted to be added to Pulao or Khichdi dishes for texture and flavor. Unlike standard kababs, this version explicitly omits tenderizers like yogurt and papaya to ensure the meatballs remain firm and crunchy rather than soft when mixed with rice. Deep-fried in ghee until golden-red, they serve as a savory garnish or integral component of traditional Parsi rice dishes.
Ingredients
- 1 pound Minced meat (mutton or lamb) (Base ingredient inferred from 'meat kabab' context.)
- 1 small Onion (Finely chopped. Inferred standard kabab ingredient.)
- 1 teaspoon Ginger paste (Inferred standard kabab ingredient.)
- 1 teaspoon Garlic paste (Inferred standard kabab ingredient.)
- 2 whole Green chilies (Finely minced. Inferred standard kabab ingredient.)
- 2 tablespoons Fresh coriander (Chopped. Inferred standard kabab ingredient.)
- 1 teaspoon Salt (Or to taste. Inferred standard kabab ingredient.)
- 1 teaspoon Garam masala (Inferred standard kabab spice.)
- 2 tablespoons Chickpea flour (Besan) (Binder. Inferred standard kabab ingredient.)
- 2 cups Ghee (For deep frying. Quantity estimated.)
Instructions
- 1Combine the minced meat, chopped onion, ginger paste, garlic paste, green chilies, coriander, salt, garam masala, and chickpea flour in a bowl. Mix thoroughly. Ensure that no yogurt (curd), sugar, or papaya is added to this mixture, as these ingredients are specifically excluded for this recipe.
- 2Take small portions of the meat mixture and roll them into very small balls, approximately the size of marbles (lakhoti).
- 3Heat the ghee in a kadhai (wok) or deep pan over medium-high heat. Once hot, add the tiny kababs in batches and deep fry them until they are crisp and turn a deep red color.
- 4Remove the fried kababs from the ghee and drain excess oil. These are now ready to be added to Pulao or Khichdi dishes as specified in their respective recipes.