Jaipuri Subz Seekh
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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