Shallow fried seekh kababs made with boiled colocasia mixture. Do try and let us know.
ARBI SEEKH KABAB
Ingredients
250 grams colocasia (arbi)
¼ teaspoon turmeric powder
2 tablespoons rose petals
2 tablespoons fried onions
12-16 cashewnuts
1 tablespoon poppy seeds (khus khus), soaked
1 teaspoon black cardamom powder
½ teaspoon clove powder
1 teaspoon crushed black peppercorns
¼ teaspoon green cardamom powder
Salt to taste
2 tablespoons cornflour
2 tablespoons chopped fresh coriander leaves
Oil for greasing
Ghee for shallow-frying
Method
1. Boil colocasia with turmeric powder.
2. Blend together dried rose petals, fried onions, cashewnuts and poppy seeds with sufficient water to a fine paste.
3. Peel and mash boiled colocasia in a bowl. Add prepared paste, black cardamom powder, clove powder, crushed peppercorns, green cardamom powder, salt and cornflour and mix well. Add coriander leaves and mix well.
4. Grease your palms with some oil and wrap a portion of colocasia mixture onto individual seekhs.
5. Heat some ghee in a non-stick pan. Add seekh kababs and shallow-fry till golden brown and evenly done from all sides.
6. Serve hot with onion rings, lemon slices and green chutney.
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