Petitchef

Vegetarian shammi kebabs...

Starter
6 servings
20 min
15 min
Very Easy

Ingredients

Number of serving: 6
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 .

Photos

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