Kumbh Ke Kabab
Kumbh Ke Kabab
Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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A wonderful starter – mushroom kabab flavoured with fresh coriander leaves.
Cooking Time: 20-25 minutesServings: 4 Preparation Time: 10-15 minutes Category: Veg| • | Mushrooms,chopped | 2 cups |
| • | Olive oil | 2 tablespoons |
| • | Garlic,chopped | 1 1/2 tablespoons |
| • | Onions,finely chopped | 1 cup |
| • | Rolled (porridge) oats | 3/4 cup |
| • | Red chilli flakes | 1 teaspoon |
| • | Crushed black peppercorns | 1 teaspoon |
| • | Dried herbs | 1 teaspoon |
| • | Green chillies,chopped | 1 tablespoon |
| • | Salt | to taste |
| • | Fresh coriander leaves,chopped | 4 tablespoons |
| • | Roasted chana dal (dalia),powder | 3 tablespoons |
| • | Oil | For shallow frying |
Method
Heat olive oil in a non-stick pan; add garlic and sauté till light golden brown. Add onions and sauté till translucent. Add rolled oats, mushrooms, red chilli flakes, crushed black peppercorns, dried herbs, green chillies, salt and coriander leaves and sauté till the mixture is dry.
Transfer the mixture onto a plate and cool. Add dalia powder and mix well.Divide the mixture into equal portions and make small balls. Press them lightly between palms to make kababs.
Heat oil in a non-stick pan and shallow-fry the kababs till golden brown. Drain on absorbent paper. Serve hot with ketchup.
Heat olive oil in a non-stick pan; add garlic and sauté till light golden brown. Add onions and sauté till translucent. Add rolled oats, mushrooms, red chilli flakes, crushed black peppercorns, dried herbs, green chillies, salt and coriander leaves and sauté till the mixture is dry.
Transfer the mixture onto a plate and cool. Add dalia powder and mix well.Divide the mixture into equal portions and make small balls. Press them lightly between palms to make kababs.
Heat oil in a non-stick pan and shallow-fry the kababs till golden brown. Drain on absorbent paper. Serve hot with ketchup.
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