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
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