Indian
Indian - Tandoori and Kebabs
Gatte Ki Sabzi 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 boiled potatoes, grated
- • 1/2 cup green peas, boiled and mashed
- • 2 tbsp gram flour, dry-roasted
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 1 tsp garam masala
- • 1/2 tsp red chili powder
- • 1 tsp salt
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Mash the potatoes and peas together, then knead with the roasted gram flour, ginger-garlic paste, green chilies, garam masala, red chili powder, and salt.
2
Phase 2
Mould the mixture firmly around skewers into long seekh logs.
3
Phase 3
Rest the skewered seekhs 15 minutes so they firm up.
4
Phase 4
Grill over medium coals, basting with mustard oil and turning, until browned and crisp outside.
5
Phase 5
Slide the seekhs off the skewers and serve hot with mint chutney.