CHHUPA RUSTUM KEBAB
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a bowl mix together all the ingredients except for the spinach, cheese and corn flour.
- Sprinkle the corn flour and knead the mixture into a firm mass. If it is too soft add more corn flour.
- Pre-heat the oven to 200° C. Divide the potato mixture into lemon sized balls.
- Mix the spinach with the cheese and insert a spoonful of this mixture into the centre-Flatten each ball into a patty or tikki shape taking care to seal the kebab properly and avoid cracks.
- Place the prepared tikkis onto a greased baking/cooking tray. Brush a little oil on the top.
- Place the tray in the centre rack position and bake at 200" C for 5 minutes.
- Turn the tikkis over with a spatula and cook for another 2-3 minutes till golden brown.
- Remove the tray with the handle and serve hot.
INGREDIENTS
- 2 bunch Spinach (blanched & chopped)
- 200 grams Cottage Cheese (Paneer) Grated
- 4 large Potatoes (boiled and mashed)
- 2 tablespoon Ginger Paste
- 200 grams Peas (boiled and mashed)
- 5 tablespoon Corn Flour
- 1 teaspoon Green Chilli Paste
- 2 teaspoon Chaat Masala
- 2 teaspoon Garam Masala Powder
- 4 tablespoon Cooking oil
- 200 grams Cheese (cut into tiny cubes)
- Salt to taste
8 comments for “Chhupa Rustum Kebab”
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