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Iftar recipe: Walnut kababs
May 12, 2019 | 6:55 AM
by Anupma Nagvanshi
 
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Ingredients

• 2 teaspoon refined oil

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste



• 1 teaspoon chopped green chilli

• 1/4 cup boiled, chopped walnuts



• 1/4 cup green French beans

• 1 1/2 tablespoon powdered cashews

• 2 pinches salt

• 1/2 teaspoon powdered turmeric

• 1 teaspoon coriander powder

• 1 1/2 teaspoon red chilli powder

• 1 tablespoon khoya

• 1/2 cup grated boiled banana

• 1 pinch salt 1 pinch crushed black pepper

• 1/4 cup boiled, grated boiled potato

• 1 tablespoon grated paneer

• 1/2 tablespoon powdered almonds

• 1/2 tablespoon powdered walnuts

• 1/2 teaspoon red chilli powder

• 1 teaspoon refined oil

Preparation

• In a pan, add oil, ginger-garlic paste, finely chopped green chillies, boiled and chopped walnuts, chopped French beans, cashew nut powder, salt, turmeric powder, coriander powder, red chilli powder, khoya

and mix.

• In another bowl, add grated boiled banana, salt, crushed black pepper, boiled and grated potato, grated paneer, almond and walnut powder, red chilli powder and mix well.

• Mix together both the mixtures.

• Take a portion of the mixture and make a tikki. Add oil in a pan and pan sear the tikki from both sides.

• Once cooked, arrange on a plate and garnish with coriander leaves.

• Serve hot with green chutney and ketchup.

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