Asparagus And Green Peas Kabab With Avocado Chutne

Green peas kebab made unique with the addition of asparagus and starfruit. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Asparagus, Green peas
Cuisine Indian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Asparagus And Green Peas Kabab With Avocado Chutne

  • 250 grams Asparagus
  • 3/4 cup Green peas
  • 4 Star fruit chopped
  • 1/2 teaspoon Chaat masala
  • 1 litre Milk
  • 2 tablespoons Vinegar
  • 2 tablespoons Oil plus to shallow fry
  • 1/2 teaspoon Cumin seeds
  • 2 teaspoons Ginger paste
  • 1 teaspoon Garlic paste
  • 5 Green chillies chopped
  • 2 teaspoons Coriander powder
  • 1/2 teaspoon Turmeric powder
  • 3 tablespoons Gram flour (besan)
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • 3 teaspoons Lemon juice
  • 2 Avocado
  • 4 medium Tomatoes
  • 2 Spring onions chopped


  1. Peel asparagus and lightly blanch in plenty of hot water for five minutes. Drain and refresh in cold water. Remove the tips and puree the rest. Wash green peas in warm water and puree them in a blender.
  2. Mix star fruit with the asparagus tips, add half a teaspoon of chaat masala and set aside for stuffing. Boil milk, remove from heat, cool for a minute and add vinegar.
  3. Once the milk curdles, strain in a muslin cloth and press lightly so as to remove all the moisture. Knead this cottage cheese into a fine smooth dough. Heat two tablespoons of oil in a kadai, add cumin seeds.
  4. When they begin to change colour add ginger paste and garlic paste and sauté for a minute. Add half the green chillies, coriander powder and turmeric powder. Sauté for a few seconds. Add gram flour and sauté on low heat till fragrant.
  5. Add peas puree, asparagus puree and sauté for ten to fifteen minutes on low heat, till the whole thing becomes a thick mass. Take off the heat and add the homemade cottage cheese and mix. Add garam masala powder, salt, two teaspoons of lemon juice, half a teaspoon of chaat masala and mix thoroughly.
  6. Divide mixture into sixteen equal portions, roll into balls and flatten them slightly between your palms. Stuff with star fruit and asparagus tips mixture and roll into patties. Keep them in refrigerator. For chutney, skin avocados and chop one half finely and puree the rest in a blender.
  7. Blanch tomatoes in sufficient quantity of hot water for a minute. Refresh in cold water. Drain and peel. Deseed and chop finely. Trim and finely chop spring onions. Add tomatoes, spring onions, remaining green chillies, salt, remaining lemon juice, remaining chaat masala and chopped avocado to the avocado puree, mix with a spoon and set aside to chill in a refrigerator.
  8. Heat a non stick pan and shallow-fry the patties in a little oil until both sides are evenly cooked and crisp from outside and soft from inside. Remove in a plate and serve hot with the avocado chutney.

Nutrition Info

Calories 2176
Carbohydrates 108.9
Protein 59.6
Fat 167.3