Vegetarian shammi kebabs...

Name: Vegetarian shammi kebabs...
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: En
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; 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

Starter

Very Easy

35 min

Preparation

Preparation20 min

Cook time15 min

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 .