Millets & Green Gram Kebab
Ingredients
PAPAYA RELISH
- 1/2 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
- 1/2 tsp Ginger (Chop)
- 1-2 nos Red Chilli
- 1-2 nos Green Chilli
- 60 g Beetroot (grated)
- Salt
- 1 tsp Lemon juice
KEBAB
- 150 g Green gram/ chana (cooked)
- 100 g Millet/ Bajra (cooked)
- 1/2 tsp Ginger (chopped)
- 1/2 tsp Green chili (chopped)
- 1 tsp Fresh coriander (chopped)
- 1/3 tsp Garam Masala
- 1/2 tsp Dry Kasurimethi
- 1 pinch Yellow chili powder
- 2 tbsp Chia seeds
- Salt
- Refined oil for frying
Instructions
For Papaya relish
- 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.
For Beetroot chutney
- 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.
For kebab
- 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.
Cooking
- 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
- To serve, arrange the kebab in a serving platter, accompanied with papaya relish and beetroot chutney.
