Beetroot Sweet potato Galouti Kebab

Name: Beetroot Sweet potato Galouti Kebab
Cuisine: Middle Eastern
Ingredients: 0.75 cup Steamed Sweet Potato; 0.5 cup Soaked Boiled Rajma; 0.5 cup Sautéed onions; 0.5 cup Grated Beetroot; 1 tbsp Chopped green chilli; 1 tbsp Garlic; 2 tsp Ginger; 0.25 cup Soaked cashew; 0.5 cup Roasted Besan (chick pea flour); to taste Salt; 0.5 cup Paneer (cottage cheese); 1 tbsp Red chilli powder; 1 tbsp Garam masala (or kebab masala); 2 tsp Turmeric; 1 tsp Asafoetida; 2 tsp Cumin coriander powder; 2 tbsp Oil; 3 tbsp Oil; Mint yogurt Dip; Onions; Mint leaves; mini wheat parathas

Serves 1

instagram.com

Beetroot Sweet potato Galouti Kebab

instagram.com

Serves 1

Directions

1Add steamed sweet potatoes, boiled rajma, sautéed onions, soaked cashews, grated beetroot, chopped green chili, minced garlic, and minced ginger into a blender.
2Blend all the ingredients to form a paste.
3Transfer the blended mixture into a bowl.
4Add paneer, roasted chickpea flour, red chili powder, garam masala, turmeric, asafoetida, cumin coriander powder, and salt to the mixture.
5Mix all the ingredients thoroughly with your hands to form a dough.
6Create a small well in the center of the mixture and place a small metal bowl with a burning charcoal inside it.
7Pour a spoonful of oil onto the burning charcoal to create smoke.
8Cover the bowl with a lid to infuse the mixture with a smoky flavor.
9Remove the charcoal and small bowl.
10Grease your hands with oil.
11Take small portions of the mixture and flatten them into small kebab patties.
12Place the formed kebabs on an oiled plate.
13Heat oil in a pan.
14Place the kebab patties into the hot oil.
15Cook the kebabs until they are golden brown on both sides.
16Serve the cooked kebabs on small wheat parathas.
17Garnish the kebabs with a dollop of mint yogurt dip.
18Place an onion ring on top of the mint yogurt dip.
19Add a fresh mint leaf on top of the onion ring for garnish.

Ingredients

0.75 cup Steamed Sweet Potato
0.5 cup Soaked Boiled Rajma
0.5 cup Sautéed onions
0.5 cup Grated Beetroot
1 tbsp Chopped green chilli
1 tbsp Garlic
2 tsp Ginger
0.25 cup Soaked cashew
0.5 cup Roasted Besan (chick pea flour)
to taste Salt
0.5 cup Paneer (cottage cheese)
1 tbsp Red chilli powder
1 tbsp Garam masala (or kebab masala)
2 tsp Turmeric
1 tsp Asafoetida
2 tsp Cumin coriander powder
2 tbsp Oil
3 tbsp Oil
Mint yogurt Dip
Onions
Mint leaves
mini wheat parathas

Equipment

BlenderBowlTongsSmall bowlLidPlatePanSpatulaWooden board

Beetroot Sweet potato Galouti Kebab

Serves 1

instagram.com

Beetroot Sweet potato Galouti Kebab

instagram.com

Serves 1

Directions

1Add steamed sweet potatoes, boiled rajma, sautéed onions, soaked cashews, grated beetroot, chopped green chili, minced garlic, and minced ginger into a blender.
2Blend all the ingredients to form a paste.
3Transfer the blended mixture into a bowl.
4Add paneer, roasted chickpea flour, red chili powder, garam masala, turmeric, asafoetida, cumin coriander powder, and salt to the mixture.
5Mix all the ingredients thoroughly with your hands to form a dough.
6Create a small well in the center of the mixture and place a small metal bowl with a burning charcoal inside it.
7Pour a spoonful of oil onto the burning charcoal to create smoke.
8Cover the bowl with a lid to infuse the mixture with a smoky flavor.
9Remove the charcoal and small bowl.
10Grease your hands with oil.
11Take small portions of the mixture and flatten them into small kebab patties.
12Place the formed kebabs on an oiled plate.
13Heat oil in a pan.
14Place the kebab patties into the hot oil.
15Cook the kebabs until they are golden brown on both sides.
16Serve the cooked kebabs on small wheat parathas.
17Garnish the kebabs with a dollop of mint yogurt dip.
18Place an onion ring on top of the mint yogurt dip.
19Add a fresh mint leaf on top of the onion ring for garnish.