Lauki ki Seekh
Equipment
- Bowl
- Grill
- Metal skewers
Ingredients
- 300 g Pumpkin (2⅔ cups), peeled and grated
- 300 g Paneer grated
- 3 tablespoons Onions chopped
- 1 Ginger 1 x 1-cm / ½-inch piece fresh, peeled and chopped
- 4 tablespoons Carrot chopped
- 1 tablespoon Green chili chopped
- 20 g Coriander (Cilantro) leaves (½ cup), chopped
- Allspice Pinch of ground
- Cardamom and Mace Pinch of, ground
- 30 g Green chili paste
- 1-2 tablespoons Breadcrumbs fresh, for binding
- White pepper ground
- Salt
Instructions
- Parboil the grated pumpkin with a pinch of salt in a pan of boiling water for about 5 minutes, or until soft.
- Drain, then put the pumpkin into a bowl of cold water to cool.
- Prepare a tandoor or charcoal grill for a moderate heat, or alternatively preheat the grill (broiled) to medium.
- When cold, put the pumpkin into a clean towel and squeeze to remove any excess water.
- Transfer to a clean bowl, and add the paneer, onion, ginger, carrot, chili, and coriander.
- Mix well.
- Season with salt and white pepper, then add the ground spices, green chili paste and bread crumbs and mix thoroughly until the mixture binds together.
- Divide the mixture into 16 equal portions.
- Using damp hands, mould some of the mixture into a sausage shape along the length of metal skewers. 4
- Roast in a moderately hot tandoor, over a charcoal grill or under the hot grill for 8-10 minutes.
Nutrition
Serving: 4gSodium: 88mgCalcium: 391mgVitamin C: 11mgVitamin A: 9228IUSugar: 4gFiber: 2gPotassium: 352mgCholesterol: 50mgCalories: 261kcalSaturated Fat: 11gFat: 19gProtein: 12gCarbohydrates: 12gIron: 1mg
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