Kebab Kabuliwala

Kebab Kabuliwala

By Chef Rakesh Sethi

From Tea Time

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

Serve these chickpea kebabs at your next party and see how they are appreciated

Ingredients

Chickpeas (kabuli chane), soaked overnight, boiled and mashed 1 cup
Cottage cheese (paneer), grated 100 gms
Medium potatoes, boiled, peeled and mashed 2 to 3
Medium onion, chopped 1
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tbsps
Salt to taste
Carom seeds (ajwain) ¼ tsp
Yellow chilli powder 1 tsp
Garam masala powder ½ tsp
Chana masala 1 tsp
Dried fenugreek leaves (kasoori methi) powder ¼ tsp
Oil 1 tbsp + shallow-fry
Lemon juice 1 tsp
Breadcrumbs, for coating ¾ cup

Methods

Take mashed chickpeas in a mixing bowl, add cottage cheese, mashed potatoes, onion, green chillies, coriander leaves, salt, carom seeds, yellow chilli powder, garam masala powder, chana masala and kasoori methi powder and mix well.
Add lemon juice and mix. Add 1 tbsp oil and mix.
Spread breadcrumbs in a plate.
Divide this mixture into equal portion and shape each into a ball. Roll the balls in breadcrumbs and shape each into a patty.
Heat sufficient oil in a non-stick pan, place the patties, a few at a time, and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
Arrange them on a serving platter and serve with a bowl of chutney of your choice.

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us