Phaldari Seekh Kabab
|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|
|Roasted cumin powder||1 Teaspoon|
|Green chilies||2 , finely chopped|
|Refined oil||2 Cup (32 tbs) (For Frying)|
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.