Peas and Walnut Seekh Kabab
by Pari_ Vasisht
31 Oct 2011
This recipe has been viewed 9714 times
An utterly delicious Peas and Walnut Seekh kabab with the sweetness of peas and crunch of the walnuts. This kabab is a winner and can charm anyone. It can be best relished in winter when one gets fresh peas and the warm kababs out of the grill is something to look forward to.
Peas and Walnut Seekh Kabab recipe - How to make Peas and Walnut Seekh Kabab
Preparation Time: Cooking Time: Total Time:
Makes 8 to 10 kababs
3/4 cup blanched and crushed green peas
3/4 cup grated boiled potato
1/2 cup fried sliced onions
5 green chillies , finely chopped
1 tsp grated ginger (adrak)
1 1/2 tsp cardamom (elaichi) powder
1 tbsp butter
1/2 cup mint leaves (phudina)
salt to taste
3 tbsp roasted chana dal (daria)
1/2 cup finely chopped walnuts (akhrot)
oil for cooking
Method
- Method
- Soak the wooden seekhs in water for half an hour. Keep aside.
- Combine the peas and mint leaves and grind to a coarse paste.
- Transfer the mixture in a bowl and add all other ingredients except the oil and make a dough of soft consistency.
- Be careful it should not be too soft else it would not stay on the seekh. If required add more of chana dal powder.
- Take a small portion of the mix and spread it on the seekh. Roll the seekh on chopped walnuts and then gently press them.
- Heat a griddle or grill pan and roast the seekh with few drops of oil.
- Roll the seekh and roast from all the sides.
- Serve hot with a coriander-yogurt dip.
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