Once i just happened to go through femina magazine (august 22, 2012 edition) and saw this recipe. I just could not resist to make it. It is from Avadhi cuisine and just gives the feeling of kings and their feast. Avadhi cuisine belongs to royals or nawabs as known. It is loaded with all the rich ingredients which gives the royal richness to it. So i just wanted to try them and make them for all my family members who are good food lover and also my critics. So i tried my hands on them with little change with ingredients and process. As now a days we are really health and calorie conscious i have to think over for the options for making it healthy and enjoy guilt free without compromising on the taste.
The recipe had stuffing made from cheese only. I have used paneer with a little cheese just for the taste and texture. I have used lots of coriander along with the mint leaves in the stuffing and have added pepper powder in it. Next for the outer covering in have used brown bread crumbs . The beauty of the recipe is that it has less of spices and yet is rich and exotic.
Nayab Chane Ki Shikampuri
For Outer Layer
- 250 gm cottage cheese (paneer, grated)
- 2 cubes processed cheese (grated)
- 1 onion (finely chopped)
- 3 tbsp mint leaves (pudina, finely chopped)
- 3 tbsp coriander leaves (finely chopped)
- 2 green chillied (finely chopped)
- 2 tsp black pepper powder (freshly grounded if possible)
- salt (as per taste, cheese also contains salt)
For Outer Layer
- Wash and pressure cook chickpea with ginger garlic paste and salt till soft.
- Mash chickpeas. Add breadcrumbs and spices.
- Bind together and set aside.
- Mix the mint, coriander, green chillies, paneer, cheese, onion, coriander and salt and pepper and prepare the stuffing.
- Make balls out of the chickpeas mixture, flatten and stuff it with the prepared filling. Shape into balls again.
- Shape them nicely into kebabs. if they become dry then apply little water and give a proper shape.
- Dust the kebabs with corn flour or maida and deep fry until crisp and done. Serve hot with mint chutney or sweet tamarind chutney or ketchup.