Name: Subz ka Kakori
Prep time: 90 min
Ingredients: 500 g Colocasia (Taro root) (about 5 cm / 2 inches long); 200 g Paneer (grated); 120 g Khoya or milk powder (dry milk) (grated or 120g / 4oz (¾ cup) milk powder (dry milk)); 2 tablespoons Mint leaves (chopped); 1 Ginger (1 x 2.5-cm / 1-inch piece, fresh, peeled and grated); 6 Green chillies (de-seeded and chopped); 1 teaspoon Pomegranate seeds (ground, dried); 20-22 Almonds (flaked (silvered)); 15 Plums (dried, chopped); Fenugreek leaves (Generous pinch of ground and dried); Salt; 8 Cloves; 4 Green cardamoms; 2 Black cardamom pods; 1/4 Nutmeg; 5 teaspoons Amchoor; 1 teaspoon Black pepper (ground); 1 teaspoon Cumin (ground); 1/2 teaspoon Green cardamom (ground); 1/2 teaspoon Mace (ground); 1/2 teaspoon Black rock salt (ground)

Subz ka Kakori

Print Recipe

Prep Time 1 30

Course Vegetables

Cuisine Awadh

Servings

Calories 599 kcal

Equipment

Grill
Kitchen string
Twine
Bowl
Potato masher
Metal skewers

Ingredients

500 g Colocasia (Taro root) about 5 cm / 2 inches long
200 g Paneer grated
120 g Khoya or milk powder (dry milk) grated or 120g / 4oz (¾ cup) milk powder (dry milk)
2 tablespoons Mint leaves chopped
1 Ginger 1 x 2.5-cm / 1-inch piece, fresh, peeled and grated
6 Green chillies de-seeded and chopped
1 teaspoon Pomegranate seeds ground, dried
20-22 Almonds flaked (silvered)
15 Plums dried, chopped
Fenugreek leaves Generous pinch of ground and dried
Salt

For the aromatic Potli

For the masala for sprinkling

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

Instructions

Prepare a tandoor for moderate heat, or alternatively preheat the grill (broiler) to medium.
Put all the ingredients for the aromatic potli in a piece of muslin (cheesecloth) and tie together with kitchen string (twine) to make a pouch.
Bring a pan of water to the boil.
Add the potli together with the colocasia and boil until colocasia is soft.
Drain, discarding the potli, then peel off the skin, return to the pan and mash until smooth.
Put all the ingredients for the masala for sprinkling in a bowl and mix together.
Put the mashed colocasia, paneer, khoya, mint, ginger, chillies, ground pomegranate seeds, almonds, plums, ground fenugreek and salt to taste.
Add three-quarters of the masala, mix well, then mash with a potato masher.
Divide the mixture into 12 equal portions and roll into balls.
Using damp hands, spread the balls along the length of 4 metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long.
You could make 2 kebabs along 1 skewer if the skewers are long.
Roast in a moderately hot tandoor or under the hot grill for 3-4 minutes, or until golden.
Remove gently from the skewers, arrange on a platter and sprinkle over the remaining masala

Nutrition

Serving: 4gSodium: 627mgCalcium: 556mgVitamin C: 39mgVitamin A: 1203IUSugar: 29gFiber: 13gPotassium: 1245mgCholesterol: 39mgCalories: 599kcalTrans Fat: 1gSaturated Fat: 12gFat: 24gProtein: 18gCarbohydrates: 84gIron: 2mg

Tried this recipe?Let us know how it was!

Subz ka Kakori Recipe (Vegetarian skewers) - How to make Subz ka Kakori?