Onion Herb Kababs with chatpata dip
Author: Lata Lala
Recipe type: Appetizer
Cuisine: Indian
Serves: 4
- ¼ kg Onion, thinly chopped
- 50 gm Lemon grass & stalks
- Garlic flakes 4
- 1 Green Chilli, chopped
- ¼ Tbsp Ginger, finely chopped
- 1 tsp red Chilli powder
- 50 gm Mint
- 1 tsp Cumin Seeds (Jeera)
- 50 gm fresh Coriander
- ½ tsp Nutmeg powder
- ½ cup Maize Flour (makai ka atta)
- ⅛ cup refined Flour (maida)
- ½ tsp (heaped) soda
- Salt to taste
- Oil to baste the kababs
- For making dip for kababs :
- 50 gm Walnut, crushed
- ½ Lemon juice
- 10 gm Jaggery (gur)
- Salt to taste
- A pinch of black Pepper powder
- 1 small Onion, thinly sliced
- 25 gm Tamarind (imli)
- Grind chopped garlic flakes, green chillies, ginger, lemongrass & chopped stalks to smooth paste.
- Add little water if necessary.
- Now rub lemon grass paste on chopped onions along with red chilli powder. Keep aside for 5-10 minutes.
- Then add soda and all remaining spices, maida, maize flour, except salt.
- Mix well.
- Mix salt towards the end and mix well to make kababs of your choice of shape.
- Shallow fry kababs in very less oil, on non stick tawa or grill pan.
- For the Sauce:
- Crush walnuts in a mixer. Remove in a bowl and mix lemon juice.
- Add jaggery, salt and black pepper. Boil this mixture in ½ cup water for 10 minutes.
- Remove from heat and immediately add onion slices. Mix imli/ tamarind pulp into this.
- The chatpata walnut dip is ready.
- Serve hot kababs with chatpata dip.
Recipe by at https://yummytalesoftummy.com/onion-herb-kababs-with-chatpata-dip/
3.5.3251