Peas And Walnut Seekh Kabab

Peas And Walnut Seekh Kabab

Ingredients
3/4 cup blanched and crushed green peas
3/4 cup grated boiled potato
1/2 cup fried sliced onions
5 green chillies , finely chopped
1 tsp grated ginger (adrak)
1 1/2 tsp cardamom (elaichi) powder
1 tbsp butter
1/2 cup mint leaves (phudina)
salt to taste
3 tbsp roasted chana dal (daria)
1/2 cup finely chopped walnuts (akhrot)
oil for cooking

Method
1. Soak the wooden seekhs in water for half an
hour. Keep aside.
2. Combine the peas and mint leaves and grind to
a coarse paste.
3. Transfer the mixture in a bowl and add all
other ingredients except the oil and make a
dough of soft consistency.
4. Be careful it should not be too soft else it
would not stay on the seekh. If required add
more of chana dal powder.
5. Take a small portion of the mix and spread it
on the seekh. Roll the seekh on chopped walnuts
and then gently press them.
6. Heat a griddle or grill pan and roast the seekh
with few drops of oil.
7. Roll the seekh and roast from all the sides.
8. Serve hot with a coriander-yogurt dip or any sauce or chutney.