A very healthy vegetarian starter - the aroma and taste of the freshly powdered garam masala is the main attraction of this dish. You can use your own variations for the vegetables - anything will do! Peas/beans/methi/corn/paneer can also be added- to make this a more versatile recipe
Ingredients( makes about 20 medium sized kababs)
For the dry masala powder
2 small elaichis
1/2 inch cinnamon stick
1 tablespoon jeera
2-3 cloves
1/2 tablespoon dhanya powder
1 tablespoon khus khus
4 medium potatoes
3 small carrots,peeled
1 small cauliflower (use as small a flower as possible, else batter will be too wet)
2 green chillies finely chopped
1/4 cup chopped coriander leaves
1 tablespoon ginger garlic paste
15-20 kishmish (raisins)
Salt to taste
1 tablespoon chaat masala
1 tablespoon mustard oil
3-4 tablespoons roasted besan
Cornflour (optional, if additional binding is needed)
Oil for greasing
1. Steam all the vegetable together in a cooker (see pic below). I place all the vegetables in the steamer basket , add 2 cups of water , give one whistle and let the cooker stay on a low flame for ten minutes. Then turn off the gas and open the lid when the steam is released
2. Dry roast all the masalas for the powder . Cool and grind
3. Peel the potatoes and mash all the vegetables. Add all the remaining ingredients and mash thoroughly. If the paste feels too soft/wet , add a little cornflour - else the kababs will fall off the skewers while cooking
4.If using wooden skewers, soak the skewers 30 minutes prior to using them. This helps soften the wood and the kababs come off easily.
5. Grease the skewers with oil(I use regular sunflower cooking oil) . Grease your palms also lightly. Place the skewer on the palm, take a fist full of the batter and shape the kababs on the skewer- this might require some practice! I do not take too much batter on one skewer as it is easy to shape and does not break either .
6. Place the skewers on the grill/tandoor/oven tray and cook for 10-12 minutes till slightly charred. Grease the tops of the kababs lightly. You can turn the skewers over after 5 minutes. The time will vary on the cooking device being used. If using an oven, set the temperature to maximum.
7. Take the kababs off from the skewers when done and serve with chutney and lemon wedges
Ingredients( makes about 20 medium sized kababs)
For the dry masala powder
2 small elaichis
1/2 inch cinnamon stick
1 tablespoon jeera
2-3 cloves
1/2 tablespoon dhanya powder
1 tablespoon khus khus
4 medium potatoes
3 small carrots,peeled
1 small cauliflower (use as small a flower as possible, else batter will be too wet)
2 green chillies finely chopped
1/4 cup chopped coriander leaves
1 tablespoon ginger garlic paste
15-20 kishmish (raisins)
Salt to taste
1 tablespoon chaat masala
1 tablespoon mustard oil
3-4 tablespoons roasted besan
Cornflour (optional, if additional binding is needed)
Oil for greasing
1. Steam all the vegetable together in a cooker (see pic below). I place all the vegetables in the steamer basket , add 2 cups of water , give one whistle and let the cooker stay on a low flame for ten minutes. Then turn off the gas and open the lid when the steam is released
2. Dry roast all the masalas for the powder . Cool and grind
3. Peel the potatoes and mash all the vegetables. Add all the remaining ingredients and mash thoroughly. If the paste feels too soft/wet , add a little cornflour - else the kababs will fall off the skewers while cooking
4.If using wooden skewers, soak the skewers 30 minutes prior to using them. This helps soften the wood and the kababs come off easily.
5. Grease the skewers with oil(I use regular sunflower cooking oil) . Grease your palms also lightly. Place the skewer on the palm, take a fist full of the batter and shape the kababs on the skewer- this might require some practice! I do not take too much batter on one skewer as it is easy to shape and does not break either .
6. Place the skewers on the grill/tandoor/oven tray and cook for 10-12 minutes till slightly charred. Grease the tops of the kababs lightly. You can turn the skewers over after 5 minutes. The time will vary on the cooking device being used. If using an oven, set the temperature to maximum.
7. Take the kababs off from the skewers when done and serve with chutney and lemon wedges
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