Indian
Indian - Tandoori and Kebabs
Medu Vada 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 urad dal, soaked overnight
- • 1 tbsp grated ginger
- • 2 green chilies, finely chopped
- • 1/2 tsp asafoetida
- • 1/2 tsp garam masala
- • 2 tbsp chopped fresh coriander
- • 2 tbsp cashews, coarsely crushed
- • 1 tsp salt
- • 4 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Drain the urad dal completely and grind to a coarse paste without adding water.
2
Phase 2
Fold in the ginger, green chilies, asafoetida, garam masala, coriander, cashews and salt.
3
Phase 3
With oiled palms, press portions into flat round kebabs.
4
Phase 4
Rest the shaped kebabs for 15 minutes so they hold together.
5
Phase 5
Shallow-fry in ghee until crisp and golden brown on both sides.
6
Phase 6
Serve hot with mint chutney.