Papri Ma Kavab

It is an unusual recipe for filed beans kabab along with other vegetables like brinjals, potatoes, tomatoes and sweet potatoes.


For Papri
1/2 kg papri field beans
1/2 kg onions
1/4 kg small brinjals
1/4 kg small potatoes
1/4 kg tomatoes
1/4 kg sweet potatoes, cut into 1/2 inch pieces
4 pods whole garlic
1 bunch chopped small coriander
4-5 chopped small green chillies
1 tsp ginger and garlic paste
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dhanajeera
1 tsp curry powder
1 tsp sambhar
1 tsp black pepper
1 dsp ajwain
1 dsp salt
2 tblsp oil
green garlic optional

For Kavabs
1/2 kg minced mutton, beef or prawns
2 medium sized finely chopped onions
1 finely chopped green chilli
1 bunch finely chopped coriander leaves
a few finely chopped mint leaves

Grind Together
1/2 inch ginger
8 cloves garlic
1/2 tsp turmeric powder
1 slice bread, soaked in water
oil for frying
1 egg
wheat flour for rolling kavabs


How to make Papri Ma Kavab:
  • Soak all vegetables except onions in a bowl full of water.
  • Slice onions, take half and fry in a pan till golden brown.
  • Put all the vegetables, without water, including the masala and half of the onions remaining into the same pan.
  • Cover the lid and put into medium oven 350 degrees for 45 minutes.
  • Keep the small brinjals aside with the ajwain.
  • After 45 minutes put the brinjals and ajwain and allow to cook for another 15 minutes.
  • For Kavab
    • Mix all the ingredients together in a bowl and keep it for an hour.
    • Make balls and roll in the wheat flour and deep fry in oil till brown.
    • Mix with papri.
    • Alternatively, instead of kavabs, mutton pieces may be added.
    • Parboil the meat separately and then add into the papri when it is half cooked.
    • Kavabs are also served with Dhansaak.