Indian
Indian - Tandoori and Kebabs
Kootu Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 cup chana dal, soaked for 3 hours
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 1 tbsp ginger paste
- • 2 green chilies, finely chopped
- • 1/2 cup spinach, finely chopped
- • 1/2 tsp garam masala
- • 1 tsp salt
- • 3 tbsp oil, for shallow-frying
Preparation Steps
1
Phase 1
Simmer the soaked chana dal in just enough water until soft and completely dry, then cool.
2
Phase 2
Heat the ghee, crackle the cumin seeds, then fry the ginger and green chilies.
3
Phase 3
Add the spinach and wilt, then combine with the mashed dal, garam masala and salt into a stiff mixture.
4
Phase 4
Divide and press into round flat kebabs with damp hands.
5
Phase 5
Shallow-fry in hot oil until crisp and golden on both sides.
6
Phase 6
Serve hot with mint chutney and onion rings.