Name: Jaipuri Subz Seekh
Prep time: 90 min
Ingredients: 500 g Colocasia (Taro root); 1 teaspoon Pomegranate seeds (ground, dried); 150 g Paneer (grated); 125 g Khoya or milk powder (dry milk) (grated or 125g / 4¼ oz (¾ cup) milk powder (dry milk)); fenugreek leaves (Generous pinch of ground, dried, crushed); 1 Ginger (1 x 2.5-cm / 1-inch piece fresh, peeled and chopped); 2 tablespoons Mint leaves; 2 teaspoons Green chili (chopped); Salt; 8 Cloves; 2 Black cardamom pods; 4 Green cardamom pods; 1/4 Nutmeg; 5 teaspoons Amchoor; 1/2 teaspoon Green cardamom (ground); 1 teaspoon Black pepper (ground); 1/4 teaspoon Mace (ground); 1 teaspoon Cumin (ground); 1 teaspoon Black rock salt (ground)

Jaipuri Subz Seekh

Print Recipe Pin Recipe

Prep Time 1 30

Course Vegetables

Cuisine Rajasthan

Servings

Calories 408 kcal

Equipment

Twine
Kitchen string
Pan
Potato masher
Grill
Metal skewers

Ingredients

500 g Colocasia (Taro root)
1 teaspoon Pomegranate seeds ground, dried
150 g Paneer grated
125 g Khoya or milk powder (dry milk) grated or 125g / 4¼ oz (¾ cup) milk powder (dry milk)
fenugreek leaves Generous pinch of ground, dried, crushed
1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and chopped
2 tablespoons Mint leaves
2 teaspoons Green chili chopped
Salt

For the aromatic Potli

For the Masala

5 teaspoons Amchoor
1/2 teaspoon Green cardamom ground
1 teaspoon Black pepper ground
1/4 teaspoon Mace ground
1 teaspoon Cumin ground
1 teaspoon Black rock salt ground

Instructions

Put all the ingredients for the aromatic potli in a piece of muslin (cheesecloth) and tie together with string (twine) to make a pouch.
Bring a pan of water to the boil.
Then carefully add the colocasis pieces and the potli and boil until the colocasia is soft.
Drain, discarding the potli, and allow to cool.
Once the colocasia is cool, peel off the skin, return to the pan and mash until smooth.
Put the mashed colocasia, pomegranate seeds, paneer, khoya, fenugreek, ginger, mint, and chillies in a large bowl.
Season with salt and add all the ingredients for the masala.
Mix well and mash with a potato masher.
Divide the mixture into 12 equal portions and roll into balls.
Heat a charcoal grill or preheat a grill (broiler) to medium.
Using damp hands, spread the balls along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long.
You can make 2 kebabs along the length of 1 long skewer.
Roast the kebabs over the charcoal grill or under the grill for 3-4 minutes, or until golden

Video

Nutrition

Serving: 4gSodium: 709mgCalcium: 476mgVitamin C: 8mgVitamin A: 354IUSugar: 2gFiber: 7gPotassium: 820mgCholesterol: 31mgCalories: 408kcalTrans Fat: 1gSaturated Fat: 11gFat: 18gProtein: 13gCarbohydrates: 50gIron: 2mg

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