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Phaldari Seekh Kabab

Kebab.King's picture
Ingredients
  Yam 200 Gram
  Potatoes 2 Medium
  Carrot 1 Large
  Paneer 100 Gram
  French beans 15
  Plums 12 (Alubukharas)
  Dried figs 12 (Anjeer)
  Chopped coriander leaves 2 Tablespoon
  Grated ginger 2 Teaspoon
  Kashmiri chili powder 1 Tablespoon
  Anardana powder 1 Teaspoon
  Black salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Roasted cumin powder 1 Teaspoon
  Green chilies 2 , finely chopped
  Refined oil 2 Cup (32 tbs) (For Frying)
Directions

1 Boil the yam and potatoes, but take care not to overcook. Peel and grate while still hot. Scrap and grate carrot. Grate paneer. String, blanch and finely chop the beans.
2 Soak the alubukharas and figs for 1 hour. Deseed the alubukharas and finely chop alongwith the figs.
3 Knead all the ingredients except oil thoroughly to a dough. Divide into 12 balls using a moist hand. Shape each ball into 10 cm long kababs (like sheekh kabab).
4 Heat enough oil in a karahi and deep fry the kababs, till golden. Serve with a chutney or dip.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Kebab
Ingredient: 
Vegetable
Servings: 
12

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