Nayab Chane Ki Shikampuri

The recipe is of Avadhi cuisine. It is made with all the rich ingredients and has a very rich taste. They are kebabs and are big in size like a big king size. The outer layer is made with the chickpea and hence nice crispy and the inner filling of the kebab is rich and moist with paneer, cheese, onions and green masalas. The kebab hence are crispy outside and melt in mouth inside. Though the kebabs are big in size you still will want it more due to its nice royal and exotic taste.

Course Snack, Starters

Cuisine Avadhi, Indian

Keyword appetizer, chicpea, cutlet, kids, paneer, patties

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings people

Calories 133kcal

Ingredients

For Outer Layer

2 cup Chickpeas (Kabuli Chana or Chhole Chana soaked overnight)
6 slices Bread (have used brown bread cut and churn into crumbs)
2 tsp chilli powder
2 tsp ginger garlic paste Freshly made
1 tsp dry mango powder
2 tsp garam masala
4 cup water
salt (as per taste)

For stuffing

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)

Instructions

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.

For Stuffing

Mix the mint, coriander, green chillies, paneer, cheese, onion, coriander and salt and pepper and prepare the stuffing.

For Kebabs

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.

Notes

If the outer mixture becomes dry while filling the stuffing then just apply some water and smoothen the kebab with it. I generally roll the kebabs and refrigerate them for half hour so that they absorb less oil while frying. The kebabs should be fried on high flame otherwise it will break if the oil is not heated properly. It is better to dust them with cornflour or all purpose flour (maida) and then fry them.

Nutrition