Elaichi Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, the lovely texture and bold flavors are irresistible!
Perfectly incorporating a variety of textures from the smoothness of the peas, crunchiness of the walnuts, and the creaminess of the paneer, the Kebabs are crunchy and velvety at the same time. The mix in textures gives it a great mouthfeel that’s not too monotonous but adds a new dimension to the dish.
The flavors are a perfect balance of spicy and sweet that lets the smoked cardamom add a nice deep aroma. Pair it with a pineapple yogurt dip to cut through the deeper notes and bring the dish to life!
It’s an innovative mix of traditional kebab style cooking with experimental flavors! Try it as an appetizer this winter season for a show stopping appetizer that will not only warm people up, but leave them hungry for more!
STEP BY STEP VIDEO:
Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Paired with a pineapple yogurt dip, the lovely texture and the perfect balance of bold, spicy and sweet flavors are irresistible!
- 1 cup potatoes , boiled and grated
- 1/2 cup paneer , grated
- 1/2 peas , boiled and coarsely ground
- 1/4 cup walnuts , crushed
- 2 tbsp bread crumbs
- 1 tbsp chickpeas flour (sattu)
- 1/4 mozzarella cheese , grated
- 1 tbsp ginger , grated
- 1 tbsp green chilies , minced
- 2 tbsp cilantro , finely chopped
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 1 tsp chaat masala
- 1/2 tsp mango powder (amchur)
- 1/2 tsp cardamom powder
- 1 tbsp lemon juice
- salt to taste
- 1 coal , for smoking
- 1/4 cup ghee , for shallow frying
- 1/2 cup hung curd or greek yogurt
- 1/4 cup pineapple , canned and finely chopped
- 1/2 tsp salt
- 1 tsp honey
- 1/4 tsp paprika
- 1 small onions , chopped into rounds
- 1 tsp beetroot , grated
- 1 tsp vinegar
- salt , to taste
In a pan, heat up 2 tsp of ghee and add ginger and green chilies. Sauté for one minute and add the peas. Cook for 5-7 or until the moisture dries up.
Add in the potatoes, walnuts, paneer, salt, black pepper, garam masala, chaat masala, amchur powder, lemon juice, chickpea flour, and cilantro. Mix well and transfer to a separate bowl. Wait 3 minutes until the mixture cools and fold in the grated cheese.
Use tongs to light the coal on the gas and place it in a bowl in the middle f the mixture. Add the cardamom powder and 1 tsp ghee into this small bowl on top of the ghee. Quickly cover the whole bowl with a larger bowl turned upside to catch the smoke. Leave for 7-8 minutes.
Remove the bowl with the coal and mix well to incorporate that smoked cardamom flavor. Grease your hands and form small patties with the cutlet about 2 inches in diameter.
Shallow fry the cutlets in a nonstick pan using the remaining ghee until golden brown or for 5-7 minutes.
Mix together all the pickled onion ingredients and keep in the fridge for ideally 2 hours prior to eating, although no prior marination works as well.
For the dip, mix together all the ingredients and put into a small serving bowl. Serve the cutlets, dip, and pickled onion together for a perfect appetizer this winter!
- If the mixture gets too wet, add 1 tbsp of breadcrumbs
- If you think the mixture is too dry, skip the chickpea flour because dry cutlets tend to crumble.
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