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Bhuni Gobi Ki Shami

Here is a lip smacking kebab recipe served with a delicious salad.
Chef Ranveer Brar's Bhuni Gobi ki Shami recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 45 min

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INGREDIENTS

  • ½ cup boiled split Bengal gram
  • 2 tbsp boiled and grated potatoes
  • 1 tsp coriander powder
  • 1 tsp All ground spice
  • ½ tsp red chilli powder
  • 1 tbsp oil for frying
  • salt to taste
  • For The Filling 1 cup cauliflower roasted
  • 2 tbsp grated cottage cheese
  • 1 tsp chopped ginger
  • 1 tsp chopped green chillies
  • 2 tsp chopped coriander
  • salt to taste
  • 1 tbsp oil
  • For The Salad ½ chopped cup cucumber
  • 2 tsp poppy seeds
  • 1 tbsp hung curd
  • 1 tsp chopped coriander
  • salt to taste
  • For Garnish Red chilli powder
  • Coriander sprig

HOW TO PREPARE BHUNI GOBI KI SHAMI

  1. 1

    Blend the boiled split Bengal gram in a blender.
  2. 2

    Transfer to a bowl.
  3. 3

    Mash again with hands.
  4. 4

    Add boiled and grated potatoes to the gram mixture.
  5. 5

    For a spicy touch add coriander powder, all ground spice, red chilli powder, and salt.
  6. 6

    Knead well to make a dough like mixture.
  7. 7

    For the filling, add the roasted and chopped roasted cauliflower to a bowl.
  8. 8

    (Roast the cauliflower with salt and oil in an oven.
  9. 9

    ) Mix the chopped cauliflower with grated cottage cheese, chopped ginger, chopped green chillies, chopped coriander, and salt.
  10. 10

    Mix well.
  11. 11

    Take a small quantity of split Bengal gram mixture and make a pocket in the middle to fill the stuffing.
  12. 12

    Once filled with the stuffing roll it to shape like a kebab.
  13. 13

    Heat oil in a pan and fry the kebabs.
  14. 14

    For the salad, combine grated cucumber, poppy seeds, hung curd, and chopped coriander in a bowl.
  15. 15

    Season with salt and mix well.
  16. 16

    Serve the kebabs with the salad.
  17. 17

    Sprinkle some red chilli powder on the kebabs.
  18. 18

    Garnish with a coriander sprig.
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