Ingredients
- 16-20 American Pecans
- 1 tbsp + 2 cups Hung Yogurt (Dahi)
- 1 Green Chilli, Chopped
- 2 tsps Finely Chopped Ginger
- 1 tsp Chaat Masala
- 2-3 tbsps Fresh Pomegranate Pearls
- ¼ tsp Red Chilli Powder
- ¼ tsp Garam Masala Powder
- A pinch of dry fenugreek leaves (kasuri methi) powder
- Salt to taste
- ¼ cup Corn Flour + for dusting
- Oil for greasing + for shallow-frying
- Onion Rings for serving
- Green chutney to serve
Process
- Reserve 8 American Pecans and finely chop remaining.
- Transfer in a bowl. add green chilli, 1 tsp ginger, ¾ tsp chaat masala, pomegranate pearls and red chilli powder and mix well. Add 1 tbsp hung yogurt and mix well.
- Transfer the remaining yogurt into another bowl, add remaining ginger, garam masala powder, remaining chaat masala and dried fenugreek leaves powder. Add salt and corn flour and mix well.
- To make the kebabs, grease your palms with oil and divide the yogurt mixture into equal portions and stuff each with a portion of the pecans nut mixture. Shape them into balls, roll them in corn flour and flatten them slightly. Place 1 American Pecan on each kebab and press lightly.
- Heat sufficient oil in a non-stick pan, place the kebabs in it and shallow fry, turning sides, till golden brown and crisp on both sides. Drain on absorbent paper.
- Transfer the kebabs onto a serving plate and serve hot with onion rings and green chutney.
Preparation Time: 2-3 hours | Cooking Time: 5-10 minutes | Cuisine: Fusion
