Indian
Indian - Tandoori and Kebabs
Bhel Puri Aloo Tikki / Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups spinach, blanched and squeezed dry
- • 1 cup green peas, boiled
- • 2 medium potatoes, boiled and mashed
- • 1 tbsp ginger, grated
- • 2 green chilies, finely chopped
- • 1/2 cup bread crumbs
- • 1 tsp garam masala
- • 2 tbsp oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Pulse the blanched spinach, boiled peas, ginger, and green chilies into a coarse paste.
2
Phase 2
Combine the paste with mashed potatoes, bread crumbs, garam masala, and salt.
3
Phase 3
With oiled hands, shape the mixture into round flat kebab patties; chill 20 minutes.
4
Phase 4
Cook over medium-high heat or under a grill, basting with oil.
5
Phase 5
Grill until crisp and charred on both sides.
6
Phase 6
Serve hot with mint chutney.