Leftover Gravy Kabab / Nani Key Kabab

Hey guys this is a really yumm recipe made from any chicken / mutton / keema gravy . Sometimes we have a lot of meat remaining in gravys and dont feel like having the same gravy the next day. This is the perfect use of the gravy . This was my nanis recipe , evrytime we had any leftover gravy my mom used to make these . Sometimes i used to intentionally tell her to make extra salan so we can make nani ke kabab the next day . So thats y these are named nani key kabab at my end .

Firstly remove all meat from the gravy , and throw any whole garam masala . Cook the gravy on high heat so it gets completely dry , shread the meat and mix in the dry gravy . (Ps there should be only so much gravy that the chicken gets nicely coated . If u have a lot of gravy and very less meat then remove excess gravy)
Let this cool. For about 1 cup of this cooked meat masala we need to mix in 1 sliced onion , 1 chopped tomato, 2-3 chopped green chilli, lots of chopped kothmir phudina , 1 tsp koota dhanya , salt , 1 egg , 4-5 tbsp bajra aata (if u dont have bajra u can use wheat or a mix of both) mix well and let marinate for half hour. Deep fry into small bhajiya like kabab till golden. Serve hot with a dash of lime with pav or lambe pav and some ketchup or green chutney .😋 Ps. Fry only 5-6 pcs at a time . If u feel the kabab is breaking in the oil then add 1-2 tbsp of flour and mix.