Stuffed Kebab Chaat

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 250 g - potatoes, boiled peeled and mashed
• 3 slice - bread, soaked in water and squeezed dry
• 3 tbsp - corn flour
• Salt to taste

For Filling:

• ½ cup - sprouted moong
• ½ cup - green peas, boiled and coarsely mashed
• 2 - green chilies (minced)
• 1 tbsp - coriander leaves, chopped
• ½ tsp - cumin seeds
• ½ tsp - garam masala
• ½ tsp - cumin seeds, roasted & ground
• ¼ tsp - ginger, grated
• salt and chili powder to taste
• 2 cups - curds, mixed smooth with ¼ cup water
• 1 cup - green chutney,
• 1 cup - Imli (tamarind) chutney
• 1 cup each grated onion, tomatoes and chopped coriander leaves

Method:

Mix the potatoes with corn flour, bread and salt and knead to a smooth mixture.

Form into round kebabs and set aside.

Heat 1 tbsp oil and add cumin seeds and ginger.

When the seeds stop tossing add all the filling ingredients, mix well.

Put a teaspoon of filling in each kebab and cover nicely so that the filling does not come out.

Fry till golden in color.

To serve put each kebab in a plate cover with curds.

Pour chutney on top and decorate with grated onion tomato and chopped coriander leaves.

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