Makhmali Kebab

Makhmaliii… When you hear this word, what’s the 1st thing coming to your mind??!!! My mind starts thinking about a material my mum uses to make thokorji’s outfits n other shringaar :) Something that’s silky, smooth, soft… n in case of food, melt-in-mouth :)

Got a tbsp of green chutney, which obviously wasn’t enough to serve as a dip! Single lonely mushroom can’t be creamed or sauted for breakfast :P And a cube of paneer… huh!!! Why not to try some appetizer using ’em all together??!!!

And I came up with too silky n soft ‘Makhmali Kebab’ to add in my list of finger food :) These tiny, cheesy, melt-in-mouth kebabs turned out to be the best appetizer I ever had…

Makhmali Kabab

INGREDIENTS:

1 cup Boiled n mashed Potatoes
1 cup Crumbled Paneer (cottage-cheese)
½ cup Chopped Onions
2-3 Button Mushrooms, finely chopped
1 tbsp Plain Flour
¼ cup Breadcrumbs
1 tbsp Green Chutney
Salt, to taste
Oil, to shallow-fry

STEPS TO FOLLOW:

  1. Mix all the ingredients in a big bowl and mash them well.
  2. Heat oil in a pan and add onions and mushrooms into it. Saute it for 3-4 mins or until water gets completely evaporated out of mushrooms.
  3. Add this mixture to the same bowl and mix everything well.
  4. Divide this in 12 equal sized balls and shape them as per your choice.
  5. Heat some oil in a shallow pan and put these kebabs to shallow-fry.
  6. Cook till they start getting brown crunchiness on both the sides.
  7. Serve hot with Coriander-Mint Chutney!!!  

SJ’s NOTE:

  • Paniyaram pan is used her to roast these kebabs in a lovely shape.
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