Shikhampuri Kebabs

Your Lunchbox conundrum and healthy starter hunt - Solved.

For the longest time I have been trying to do different variations of kebabs..yes, if you visit my blog you will see I already have a plethora of kebabs and tikkas plated and happily devoured.but I wanted something new and fabulous.




That's when these awesome Kaala Chanaa kebabs happened.
Fabulously yummy and absolutely healthy Shikhampuri Kebabs..

These are made from kaala channa , filled in the centre with a light hung curd and spicy coriander chutney..and shallow/tawa fried..
Simple, delicious, healthy and filling when served as wraps over mini rotis.

RECIPE: 
Ingredients: 

• 2 cups kaala channa,pre-soaked and boiled
• 2 cups potatoes,Boiled and mashed 
• 2 inch Fresh Ginger ,minced or chopped fine
• 4-5 cloves Garlic, minced or chopped fine 
• 4-5 Green Chillies ,chopped fine
• 2 tablespoon red chillie powder 
• 1 tablespoon aamchoor powder
• 1 teaspoon coriander powder
• 1 tablespoon garam masala
• 1 teaspoon black pepper powder
• Salt to taste 
• 1/2 cup Mint and Coriander leaf ,chopped fine
• 1 Lemon, juiced
• 1/2 cup besan or gram flour for coating
• 2-4 tablespoon Olive Oil
• 200 ml Hung Curd 
• Coriander mint chutney.

Method: 

• Soak kaale channe for 5-6 hours or overnight.
• Pressure cook with salt till soft in minimal water and drain any excess water left. Grind in chopper to a smooth paste. (add a little water if needed)
• Mix ground kaale channe with equal quantity of boiled mashed potato.
• Add the minced ginger, garlic & green chillies. 
• Add red chilli powder, coriander powder, amchur, garam masala and kali Mirch and mix to combine.
• Also add a generous amount of mint  and coriander lead to it. 
• Add a squeeze of lemon juice to the kebab mix.
• Taste and adjust seasonings according to individual taste.
• In a separate bowl,mix some hung curd or greek yoghurt if you have it with spicy green chutney to make a spicy filling.
• Now take a portion of the kaala channa mix, form into an open cup. 
• Spoon a heaped teaspoon of the thick spicy chutney-curd filling into the cup. Carefully seal from all sides. 
• Very gently pat it lightly on both sides with besan and seal any cracks.
• 
• Heat a girdle or tawa. Add 2 tablespoon of olive oil and heat it. 
• Shallow fry 3-4 kebabs on a hot pan till golden.Make sure the gas flame is on low the entire time or else the besan will burn and the insides will remain raw.
• Serve!
• Method for the hung curd :
• Take 300 ml of good quality full fat curd and hang it in a muslin cloth. Let the water drip in a bowl over night. 
• Take it out of the cloth in the morning. Whisk lightly before use. Hung crud is ready for the filling. 
• I served these by themselves..and also tried it out as wraps on mini rotis..
• Smear some hari chutney on the roti, some ketchup or tamarind chutney,add the kebab..pile on some lachha onion, a squeeze of lime, chillies and coriander leaf... 
• Enjoy a hot and tasty wrap. 

Love,
S :)

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I want to thank a fellow blogger Ruchi Airen for this fabulous recipe from her mom's treasure trove.Do visit her amazing blog for some more wonderful recipes!

blogger@www.Foodfellas4you.com