Kebabs with Lal Mirch Thecha

Ingredients

• 1/2 cup dry mahua flower, finely chopped

• 1 cup red lentil (whole masoor), soaked overnight

• 1 tsp fresh chilli, chopped

• 1 tsp fresh coriander, chopped

• 1 tsp fresh ginger, chopped

• 1 tbsp lemon juice

• 1/2 tsp roasted cumin seeds powder

• 1/2 tsp black pepper powder

• 1 or 2 tbsp roasted chana powder (as required)

• 2 tbsp desi ghee for shallow-fry roasting

• black salt to taste

• sugarcane sticks as required or ice- cream candy sticks

Method

Take a mixer grinder jar, add whole masoor and make a thick coarse paste without water. Transfer masoor mixture into a large mixing bowl. Now add chopped mahua, chopped fresh chilli, chopped ginger, chopped fresh coriander, roasted cumin seeds powder, black pepper powder, roasted chana powder, black salt to taste and lemon juice. Now mix it well, making sure all the spices are combined well.

If the mixture has too much moisture, then add little more roasted chana powder (as needed). Now grease your palm with ghee. Take sugarcane sticks or an ice-cream stick. Make ball-size portions and give kebabs a candy shape. Make the remaining kebabs in a similar way.

Heat 1 tbsp ghee in a tava. Place 2-4 kebabs over a hot tava. Ghee-roast them until golden brown from both the sides. Transfer them to a plate and serve with lal mirch thecha (fresh red chilli chutney)

For lal mirch thecha

Ingredients

• 10 fresh red chillies

• 10 garlic cloves, peeled

• 1 tbsp sesame oil

• Himalayan salt to taste

• 1 tbsp freshly squeezed lemon juice

Method

Take a mixer grinder jar, add all ingredients and make a coarse paste.

Lal mirch thecha is ready to serve with mahua kebab.