Ingredients
- ½ cup boiled split bengal gram
- 2 tbsp boiled grated potato
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- ½ tsp red chili powder
For Filling
- ¼ cup roasted cauliflower
- 2 tbsp grated paneer
- 1 tsp finely chopped ginger
- 1 tsp finely chopped green chili
- 2 tsp finely chopped coriander
- Salt to taste
- Oil to roast
For Salad
- ½ cup chopped cucumber
- 2 tsp khus khus
- 1 tbsp hung curd
- 1 tsp finely chopped coriander
- Salt to taste
For Garnish
- Red chili powder as required
- 1 coriander sprig
Process
- In a blender, add the boiled split bengal gram and blend well.
- Remove in a bowl and add the grated boiled potato, coriander powder, garam masala powder, salt and red chili powder and knead.
- To make the filling, chop the roasted cauliflower into fine pieces and remove in a bowl.
- Then add grated paneer, finely chopped ginger, finely chopped green chili, finely chopped coriander and salt and knead.
- Make a pocket of the split Bengal gram mixture and add the filling in the center. Roll this into the shape of a kebab.
- Heat oil in a pan and shallow fry the kebabs from both sides.
- To make the salad, in a bowl add chopped cucumber, khus khus, hung curd, finely chopped coriander and salt and mix.
- Place the salad on a plate and then keep the kebabs on top. Place some more of the salad.
- Sprinkle red chili powder and garnish with a coriander sprig.
- Bhuni Gobi ki Shami is ready to eat.
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