Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
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!
Ingredients
Kebab:
- 1 cup potatoes , boiled and grated
- 1/2 cup paneer , or tofu, grated
- 1/2 peas , boiled and coarsely ground
- 1/4 cup walnuts , crushed
- 2 tbsp sattu flour (roasted chickpea flour)
- 1/4 cup sprouted mung beans (moong beans) , or sprouted chickpeas, crushed
- 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
Dip:
- 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
Pickled Onions:
- 1 small onions , chopped into rounds
- 1 tsp beetroot , grated
- 1 tsp vinegar
- salt , to taste
Instructions
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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.
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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.
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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.
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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.
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Shallow fry the cutlets in a nonstick pan using the remaining ghee until golden brown or for 5-7 minutes.
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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.
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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!
Recipe Video
Recipe Notes
- 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.