Indian
Indian - Tandoori and Kebabs
Methi Malai Matar 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
- • 1 cup green peas, boiled
- • 1/2 cup chopped fresh fenugreek leaves
- • 1 boiled potato, mashed
- • 2 tbsp thick cream
- • 1 green chili, finely chopped
- • 1/2 tsp garam masala
- • 2 tbsp roasted gram flour (besan)
- • 1 tsp salt
- • 3 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Crush the boiled peas to a coarse mash, leaving some whole for texture.
2
Phase 2
Add the fenugreek leaves, potato, cream, green chili, garam masala, gram flour and salt; knead into a soft dough.
3
Phase 3
Form into small round patties with lightly oiled palms.
4
Phase 4
Rest the patties for 20 minutes so they firm up.
5
Phase 5
Shallow-fry in ghee until golden and crisp on both sides.
6
Phase 6
Serve hot with mint chutney.