A mesmerizing Awadhi recipe of something magical….!!
This fit for king kebab of savoring yoghurt with herbs, spices and cheese redolent
With the singeing flavors of coriander and mint, pan fried in clarified butter is an absolute delight.
INGREDIENTS
Yoghurt – 1 kg
Onions (sliced) - 150 gms
Yellow chilli powder- 1 teaspoon
Cardamom powder - ½ teaspoon
Salt- to taste
Saffron – few threads
Garam masala powder – ½ teaspoon
Fresh coriander (chopped) - 5 sprigs
Fresh mint (chopped) - 5 sprigs
Roasted channa powder - 100 Gms
Ghee (Clarified butter) - 40 gms
METHOD OF PREPARATION
Hang yoghurt in a muslin cloth and keep in the refrigerator overnight.
Heat oil and deep fry the sliced onions to golden brown colour. Drain the excess oil on absorbent paper and coarsely grind the fried onions.
Put the hung yoghurt in a mixing bowl; add yellow chilli powder, cardamom powder, salt, saffron, garam masala powder, fresh chopped coriander, fresh chopped mint, roasted channa powder and mix gently with hands.
Refrigerate the mixture for an hour. Make round patty of it.
Cook on a flat griddle over medium heat, add ghee and continue cooking till golden brown on both the sides.
Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur
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