|Curd||400 Gram (Hung In Muslin To Drain Out The Excess Water)|
|Gram flour||50 Gram, roasted (Besan)|
|Green chilies||5 Gram, chopped|
|Peppercorns||4 , crushed|
|Coriander leaves||7 Gram, chopped|
|Black salt||1 Pinch|
|Dried figs||50 Gram, chopped (Anjir)|
|Garlic||15 Gram, chopped|
|Pineapple||25 Gram, finely chopped|
|Green chilies||10 Gram, finely chopped|
|Mustard seeds||5 Gram|
|Oil||1 Cup (16 tbs) (For Tempering)|
Mix all the ingredients for the kebabs, except for the figs and the ghee.
Divide the mixture into equal portions and roll each one to form a cup shape, with a hollow centre.
Fill with the chopped, dried figs and shape into tikkis.
Heat the ghee in a pan and shallow fry the kebabs till browned on both sides.
Serve hot with the tomato chutney.
To prepare the tomato chutney: Roast the tomatoes in a medium-hot oven.
Peel, deseed and chop finely.
Mix all the remaining ingredients together, except for the mustard seeds and the oil.
Heat the oil in a pan and add the mustard seeds.
When they begin to crackle, remove from heat and add to the chutney.