Millets & Green Gram Kebab

GREEN-GRAM-KEBAB-CHEF-DK

Yields2 Servings

PAPAYA RELISH
 ½ tsp Oil
 1 pinch Nigella Seeds
 1 pinch Fennel seeds
 50 g Raw Papaya (thinly sliced)
 100 ml Water
 80 g Sugar
 1 pinch Salt
 1 tbsp Lemon juice
BEETROOT CHUTNEY
 1 tsp Oil
 1 pinch Cumin
 2 g Cinnamon sticks
 1 tsp Dal
 ½ tsp Ginger (Chop)
 12 Red Chilli
 12 Green Chilli
 60 g Beetroot (grated)
 Salt
 1 tsp Lemon juice
KEBAB
 150 g Green gram/ chana (cooked)
 100 g Millet/ Bajra (cooked)
 ½ tsp Ginger (chopped)
 ½ tsp Green chili (chopped)
 1 tsp Fresh coriander (chopped)
  tsp Garam Masala
 ½ tsp Dry Kasurimethi
 1 pinch Yellow chili powder
 2 tbsp Chia seeds
 Salt
 Refined oil for frying

For Papaya relish
1

In pan heat oil, put nigella, fennel seeds, and cook until it crackles. Add papaya and stir well.

2

Pour water and cover the pan with lid until papaya is cooked, add sugar, salt, lemon juice and reduce further.Remove it from heat and keep it aside.

For Beetroot chutney
3

heat oil in a pan, put cumin, cinnamon, dal and fry until golden. Then add ginger, red chili, green chili, beetroot, and salt, cook further until slightly tender.

4

Put it in a food processor, blend them well, pour it in a bowl ,add lemon juice an adjust seasoning.

For kebab
5

Put green gram and millet in food processor and make course mince, transfer it in a bowl, add ginger, green chili, coriander, garam masala, kasurimethi, yellow chili powder and salt. Mixwell, check seasoning.

6

Divide the mixture into 5-6 equal part and make balls. Press each ball between your palm to give a shape of medallion (tikki). Coat each tikki with chia seeds and keep aside.

Cooking
7

Heat oil in a non-stick pan, shallow fry the tikkistill golden brown and crisp on both sides, remove it on a kitchen paper.

Serve
8

To serve, arrange the kebab in a serving platter, accompanied with papaya relish and beetroot chutney.

GREEN-GRAM-KEBAB-CHEF-DK

Ingredients

PAPAYA RELISH
 ½ tsp Oil
 1 pinch Nigella Seeds
 1 pinch Fennel seeds
 50 g Raw Papaya (thinly sliced)
 100 ml Water
 80 g Sugar
 1 pinch Salt
 1 tbsp Lemon juice
BEETROOT CHUTNEY
 1 tsp Oil
 1 pinch Cumin
 2 g Cinnamon sticks
 1 tsp Dal
 ½ tsp Ginger (Chop)
 12 Red Chilli
 12 Green Chilli
 60 g Beetroot (grated)
 Salt
 1 tsp Lemon juice
KEBAB
 150 g Green gram/ chana (cooked)
 100 g Millet/ Bajra (cooked)
 ½ tsp Ginger (chopped)
 ½ tsp Green chili (chopped)
 1 tsp Fresh coriander (chopped)
  tsp Garam Masala
 ½ tsp Dry Kasurimethi
 1 pinch Yellow chili powder
 2 tbsp Chia seeds
 Salt
 Refined oil for frying

Directions

For Papaya relish
1

In pan heat oil, put nigella, fennel seeds, and cook until it crackles. Add papaya and stir well.

2

Pour water and cover the pan with lid until papaya is cooked, add sugar, salt, lemon juice and reduce further.Remove it from heat and keep it aside.

For Beetroot chutney
3

heat oil in a pan, put cumin, cinnamon, dal and fry until golden. Then add ginger, red chili, green chili, beetroot, and salt, cook further until slightly tender.

4

Put it in a food processor, blend them well, pour it in a bowl ,add lemon juice an adjust seasoning.

For kebab
5

Put green gram and millet in food processor and make course mince, transfer it in a bowl, add ginger, green chili, coriander, garam masala, kasurimethi, yellow chili powder and salt. Mixwell, check seasoning.

6

Divide the mixture into 5-6 equal part and make balls. Press each ball between your palm to give a shape of medallion (tikki). Coat each tikki with chia seeds and keep aside.

Cooking
7

Heat oil in a non-stick pan, shallow fry the tikkistill golden brown and crisp on both sides, remove it on a kitchen paper.

Serve
8

To serve, arrange the kebab in a serving platter, accompanied with papaya relish and beetroot chutney.

GREEN-GRAM-KEBAB-CHEF-DK

Millets & Green Gram Kebab

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