Vegetarian shammi kebabs...

Ingredients

• ½ cup boiled mung dal
• 2 green bananas, boiled and mashed
• 2 tablespoons ginger, minced
• 2 green chillies, minced
• 1 tablespoon garlic, minced
• 4 spring onions (scallions), chopped finely
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida
• 1 teaspoon turmeric
• 1 teaspoon coriander seed powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon fresh coriander, chopped
• Salt to taste
• 1 tablespoon sunflower oil

For stuffing:

• Fresh paneer made from 2 pints whole milk (around 1 cup fresh paneer)
• 2 spring onions (scallions), chopped finely
• 1 tablespoon fresh coriander, chopped
• ¼ teaspoon white chilli powder
• ¼ cup pomegranate seeds
• Salt to taste
• Ground black pepper to taste
• Sunflower oil to shallow fry

Preparation

• Heat the oil in a non stick pan, add the cumin seeds, onions, garlic, chillies, ginger, asafoetida, turmeric, garam masala and coriander seed powder. Cook for 3 minutes on a medium heat.
• Add the lemon juice, salt and boiled mung dal. Cook for a further two minutes, stirring constantly. Add the chopped coriander and plantains. Mash again with a potato masher and allow to cool and set aside.
• In a separate bowl mix together the ingredients for the stuffing. Roll these into ping-pong sized balls, using a little water to bind if necessary.
• Now assemble the kebabs:
  Begin by flattening the plantain and mung dal, treating it like a dough and placing a ball of paneer stuffing on top.
• Pull the outer layer over the stuffing, roll into a ball and patch it up so there aren't any cracks. Flatten a little and round the edges off with your hands.
• Repeat for all of the kebabs. Shallow fry these in a little oil until golden brown or alternatively bake in a moderate oven until browned .

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