The culture of varieties of kebabs can inspire even the kids to don their chef hats and we don’t blame them. If there is one food that inspires us to turn experimental chefs in the kitchen, it has to be kebabs and this recipe of chukander moongfali ke kebabs by chef Kusha Mathur is proof!
|ITC Farmlite Digestive Oat & Almond||1 Pac|
|Chana Dal||0.75 Cup|
|ITC Pro Active Salt||To Taste|
|Coriander Leaves, chopped||2 tbsp|
|Green Chilli||1 tbsp|
|Yellow Chilli Powder||1 tsp|
|ITC Aashirvaad Svasti Ghee||1 Cup|
|Garam Masala Powder||1 tsp|
|Salted Peanuts||0.5 Cup|
|Mint Chutney||60 Ml|
Soak chana dal for 1 hour and then boil it till al dente. Grind the chana dal and saute it in a pan till it gives a nice roasted aroma
Boil the beetroot. Peel and mince it in a grinder along with ginger, green chilli and coriander leaves. Add in fried potato and grind further.
Now heat a dollop of ghee in a pan and add the beetroot mixture to it and saute till it gets thicker. Cool the mixture.
Now add crushed farmlite cookies, roasted chana dal, salt, garama masala powder, cornflour and yellow chilli powder to the beetroot mixture.
Shape the beetroot kebabs into gallete form and skewer with a popsickle stick. Coat the shaped kebab with crushed salted peanuts and cook on griddle on a slow flame, basting with ghee.
Serve hot with laccha onion and mint chutney.
(Recipe: ITC Chef Kusha Mathur)