AuthorChef Davinder KumarCategoryKebabs
In pan heat oil, put nigella, fennel seeds, and cook until it crackles. Add papaya and stir well.
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.
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.
Put it in a food processor, blend them well, pour it in a bowl ,add lemon juice an adjust seasoning.
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.
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.
Heat oil in a non-stick pan, shallow fry the tikkistill golden brown and crisp on both sides, remove it on a kitchen paper.
To serve, arrange the kebab in a serving platter, accompanied with papaya relish and beetroot chutney.
Ingredients
Directions
In pan heat oil, put nigella, fennel seeds, and cook until it crackles. Add papaya and stir well.
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.
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.
Put it in a food processor, blend them well, pour it in a bowl ,add lemon juice an adjust seasoning.
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.
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.
Heat oil in a non-stick pan, shallow fry the tikkistill golden brown and crisp on both sides, remove it on a kitchen paper.
To serve, arrange the kebab in a serving platter, accompanied with papaya relish and beetroot chutney.