ABOUT THIS CLASS
Bengal Gram Lentil (soaked) – 1cup
Turmeric – 1 tsp
Salt – 1tsp
Water – 1lt
Yellow Lentil (soaked) – ½ cup
Black gram lentil (soaked) – ½ cup
Clarified butter – 2 tbsp
Asafoetida(hing) – ½ tsp
Cumin – 1tsp
Green chili chopped – 1tsp
Ginger chopped – 1 ½ tspno
Chilli powder – 1tsp
Coriander powder – 1tbsp
Salt – to taste
Fennel seeds – 2 tsp
Mint leaves – 2tsp
Dry mango powder (amchoor) – 2 tsp
Potato boiled & mashed – 1cup
Bread crumbs (dry) – 1 cup
Oil or Clarified Butter – for frying
Hung curd – ½ cup
Salt – to taste
Green chilli chopped – ½ no
Onion chopped – 2 tbsp
Mint leaves chopped – 1tbsp
Boil water and add ½ tsp turmeric, salt and soaked Bengal Gram Lentil. Cook for about 5 mins and then add Yellow Lentil & Black Gram Lentil. Cook for another 5mins approx. cook till the dal is soft but but still whole & not mashed.Strain the dals completely and spread it on a plate to cool down a bit.In the meantime combine all the ingredients for the Stuffing, stir and keep aside.
In a pan add Clarified Butter and then add asafoetida cumin, green chilli, ginger, ½ tsp turmeric, chilli powder, coriander powder and salt. Give a quick stir and then add boiled dal to it. Stir & cook for 5-7min. Remove to a plate add fennel seeds, mint leaves, amchoor powder & potato. Mix it well and take a small portion and make it into a sphere. Using your thumb make a depression in the centre and fill it with a tiny portion of the curd Stuffing.
Close the kebab and roll again. Flatten it and shallow fry on a hot pan using Clarified Butter. Repeat the same for the remaining mixture. Cook on both sides and serve hot with the remaining Stuffing as a dip.
Is your group larger than the listed max group size for private groups?
Do you need a specific date and it is not listed? Do you need a specific duration?
Please send us a message to accommodate your request. You may also book a private session with a menu of your choice. Pricing is per person.
Can´t wait to cook with you!
MEET YOUR CHEF'S
Chef Kumar cooks traditional Indian recipes prepared in home kitchens, as well as some of the most beloved dishes found on the streets and restaurants in different parts of the country. While she shares some of the classic recipes with her audience on social media, she also loves to explore the history and origin of those dishes. For Chef Kumar, cooking is an art and it always makes her happy :)
Chef Kumar has an Indian cooking & food history channel on Youtube, where she documents all her dishes along with the food histories. Currently, she is working on a food documentary now with one of the biggest celebrity chefs in India as an executive producer. The script for this documentary has been written by Chef Kumar.
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