Directions
Matar Kebab
Makes – 11 pcs (55 gms each)
Ingredients
Green Peas (हरा मटर) – 1kg (5 cups)
Spinach leaves (पालक) – handful
Water (पानी) – a dash
Oil (तेल) – 3 tbsp
Heeng (हींग) – ¾ tsp
Kalonji (कलौंजी) – ½ tsp
Ginger paste (अदरक पेस्ट) – 2 tsp
Green chillies, chopped (हरि मिर्च) – 2 nos
Salt (नमक) – to taste
Black salt (काला नमक) – ½ tsp
Cumin powder (जीरा पाउडर) – 1 tsp
Coriander powder (धनिया पाउडर) – 2 tsp
Chaat masala (चाट मसाला) – 2 tsp
Kasoori methi leaves (कसूरी मेथी साबुत) – 1 tsp
Potato boiled & mashed (आलू) – 1 cup
Salt (नमक) – to taste
Chaat masala (चाट मसाला) – 1 tsp
Green chilli, chopped (हरि मिर्च) – 1 no
Mint, chopped (पुदीना) – handful
Mozzarella Cheese (चीज़) – 100 gms
Oil (तेल) – for frying
Steps
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1
Done
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Boil the green peas in water until they are soft and drop in spinach for a few seconds. Drain the water and let the peas cool down. Grind the peas into a smooth thick paste. Heat oil in a pan. Add asafoetida and kalonji. Sauté for a few seconds. Add ginger paste and chopped green chillies. Sauté for another minute. |
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2
Done
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Add the ground paste, salt, black salt, cumin powder, coriander powder, chaat masala, and kasoori methi leaves. Cook for 5-7 minutes on medium heat, stirring occasionally. Remove from heat and let the mixture cool down. In a mixing bowl, combine the mixture, mashed potato, salt, chaat masala, chopped green chilli, and chopped mint leaves. Mix well. |
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3
Done
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Take a small portion of the mixture and flatten it in your palm. Place a small piece of mozzarella cheese in the center and enclose it within the potato mixture. Shape it into a ball. Repeat for the remaining mixture and cheese. Heat oil on a flat tawa for frying. Once hot, carefully place the kebabs on the tawa and shallow fry until golden brown and crispy on all sides. Serve the hot Matar Ke Kebabs with mint chutney or your favorite sauce. |
