Recipe Tapioca shami kebab

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Serves 6
Prep time:
30 mins
Cooking time: 30 mins

INGREDIENTS

  • 3 tbsp cooking oil, for frying
  • 1 tbsp cumin seeds
  • 50g onion, chopped (plus onion rings for garnishing)
  • 5g each, green chilli, ginger and garlic, chopped
  • 2 cups chana dal, cooked
  • 1tbsp coriander powder
  • 5g each dry mango powder and chat masala
  • 1kg tapioca pearls, boiled and mashed
  • 160g mava filling (mix 100g mava – available in Indianproduce stores – with 50g diced onion, 10g dried pomegranate seeds and some coriander leaves)

PREPARATION
1. Heat oil in a wok, add cumin and let it crackle. Add onion, chilli, ginger, garlic and chana dal and fry for a few minutes. Add coriander and mango powders and chat masala. Add tapioca, remove from heat and mash together well.

2. Flatten a lemon-sized ball of the mixture. Put mava filling in centre. Fold and flatten.

3. Heat oil in a pan, fry patties in batches until brown and crispy. Garnish with onion rings and serve with a dipping sauce of your choice.

 
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