Indian
Indian - Tandoori and Kebabs
Pani 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
- • 400g potatoes, boiled and peeled
- • 1 cup spinach leaves, blanched
- • 1/2 cup green peas, boiled
- • 2 green chilies, minced
- • 1 tbsp grated ginger
- • 2 tbsp gram flour, toasted
- • 1 tsp garam masala
- • 1 tsp chaat masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blanch the spinach, squeeze dry, and finely chop.
2
Phase 2
Mash the potatoes with spinach, peas, green chilies, ginger, toasted gram flour, garam masala, chaat masala, and salt.
3
Phase 3
Form the mixture into round flat kebabs.
4
Phase 4
Pan-fry in a thin layer of oil over medium-high heat until crisp and golden, turning once.
5
Phase 5
Serve hot with tamarind chutney and lemon wedges.