Kale Chane ke Shikampuri Kabab

imageimageDelicious Shikampuri kababs with a soft melt in the mouth center…now in their vegetarian version too! A must try for all!
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Method:
Soak kale chane for 5-6 hours or overnight.
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Pressure cook with salt till soft in minimal water and drain any excess water left.
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Grind in chopper to a smooth paste.
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Mix ground kale chane with equal quantity of boiled mashed potato and some minced ginger, garlic & green chillies.
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Add red chilli pwdr, coriander pwdr, amchur, garam masala and kali mirch and mix to combine.
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Also add a generous measure of dry mint and a squeeze of lemon juice to the kabab mix.
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Mix some hung yoghurt/reduced fat sour cream with spicy green chutney to make a spicy filling. Adjust salt as needed.
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Now take a portion of the mix, form into an open cup. Spoon a heaped tsp of the thick spicy herb yoghurt into the cup.
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Carefully seal from all sides.
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And pat lightly with besan and seal any cracks.
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Shallow fry on a hot pan till golden.
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Serve with nimbu pyaz and some warm soft rotis!
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11 Comments

  1. Hey Ruchi, love your recipes! Need your help/suggestion. I have some jain guests coming over who do not eat potatoes. Do you think adding paneer instead of potatoes would taste good? Please let me know. Thanks!

  2. Thanks! Will try.

  3. Ruchi

    Where can we get the dry mint.

  4. Can I use sweet potatoes instead of potatoes?

  5. I tried this yesterday.. It tasted great but kept disintegrating when I put it on the pan to shallow fry. Should I use less potato?

    • Potato helps in better binding – do not reduce it. Next time, try chilling the raw kababs before shallow frying. This will help them keep their shape.

  6. Can the tikis be made before and fried later

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