Kamal Kakdi aur Khajur ke Seekh Kabab

Ingredients list for Kamal Kakdi aur Khajur ke Seekh Kabab

• 3-4 medium Lotus Stems pressure-cooked up to 4 whistles and puréed
• 12-15 Dates chopped
• 1 tablespoon Oil
• 1/2 inch Ginger finely chopped
• 2 Green chillies finely chopped
• 2 medium Onions sliced and deep fried
• 1/2 teaspoon Kashmiri red chilli powder
• a pinch Turmeric powder
• 1/2 teaspoon Garam masala powder
• 2 pinches Green cardamom powder
• to taste Salt
• 3 tablespoons Roasted gram flour (bhuna besan)
• Juice of ¼ lemon
• for brushi A little oil or butter
• for sprink Chaat masala

Method

1. Heat oil in a non-stick pan, add ginger and sauté for half a minute. Add green chillies and sauté for half a minute.
2. Add lotus stem purée and sauté for 10-12 minutes. Grind fried onion and keep aside.
3. Add Kashmiri red chilli powder, turmeric powder, garam masala powder, 1 pinch green cardamom powder, salt and dates to the pan and sauté for 2 minutes.
4. Add ground onion paste, roasted gram flour, sauté for a minute and switch off the heat. Transfer the mixture into a bowl. Add 1 pinch green cardamom powder and lemon juice and mix. Keep aside to cool.
5. Place burning coal pieces in the tandoor.
6. To make the kababs, moisten the palms, divide the mixture into equal portions and shape each into thin long cylinders. Skewer each kabab onto skewers.
7. Place the skewers in the tandoor and cook for 8-10 minutes.
8. Transfer the kababs onto a serving plate, brush with a little oil or butter, sprinkle some chaat masala and serve hot.

Nutrition Info