Phaldari Seekh Kabab Recipe
Ingredients
| Yam | 200 Gram | |
| Potatoes | 2 Medium | |
| Carrot | 1 Large | |
| Paneer | 100 Gram | |
| French Beans | 15 | |
| 12 alubukharas (dry plums) | ||
| 12 anjeer (dried figs) | ||
| 2 tbsp chopped coriander leaves | ||
| Ginger | 2 Teaspoon, grated | |
| 1 tbsp Kashmiri chilli powder | ||
| 1 tsp anardana powder | ||
| Black salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Powdered cumin | 1 Teaspoon, roasted | |
| Green chillies | 2 , finely chopped | |
| Refined oil 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.
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.
Chef
