Sunday, July 24, 2016

CHUKANDAR AUR CHICKPEA KEBAB: GUEST POST BY PRATIBHA RAO

CHUKANDAR AUR CHICKPEA KEBAB: GUEST POST BY PRATIBHA RAO

Today's Guest Post is contributed by my friend, Pratibha Rao. She sent in a recipe for Beetroot and Chickpea Kebab along with this beautiful photograph. The recipe is adapted from "Chukandar Aur Chickpea Kebabs" by Master Chef Sanjeev Kapoor.





Ingredients:
  • Beetroot ( Chukandar), medium-sized, 2
  • Chickpeas, 1 cup
  • Roasted Bengal Gram, (Bhuna Chana), 1/2 cup
  • Ginger, finely chopped, 1 " piece
  • Red Chilli Powder, 1 tbsp
  • Black Pepper Powder, 1 tsp
  • Onions, medium-sized, finely chopped, 2
  • Kitchen King Masala, 1 and 1/2 tbsp
  • Salt, to taste
  • Oil, for shallow frying
  • Chaat Masala, for sprinkling
  • Coriander Leaves, finely chopped, for garnish 
  • Lemon Wedges, for garnish

Method:

Wash, boil and peel the beetroots and grate them. Keep aside
Soak the chickpeas overnight and cook them the next day. Allow them to cool and keep aside.
In a non-stick kadhai, dry roast the Roasted Bengal Gram till they are lightly browned
Transfer this to a mixer, add the cooked chickpeas and grind to get a smooth paste
Transfer this to a bowl and add the boiled and grated beetroot, finely chopped ginger, red chilli powder, pepper powder, finely chopped onion, Kitchen King Masala (or equivalent), and salt to taste.
Mix well to form a mixture.
Divide this mixture and roll into 12 balls of roughly the same size. Flatten them slightly.
Heat oil in the same kadhai and when it gets hot, add 6 of the balls and shallow fry them flipping on both sides till they turn golden and crisp 
Likewise, shallow fry the next batch of 6 kebabs
Sprinkle chaat masala on them.
Garnish the kebabs with finely chopped coriander and lemon wedges.
Serve immediately with tomato ketchup or chutney of your choice.