Satwar ki Shammi (Finger Millet)

Ingredients

• 2 tbspghee + olive oil (to pan-fry)

•a pinch of hing(asafoetida)

• 1 tspjeera (cumin seeds)

•4-5 badielaichidana (black cardamom seeds)

• 3-4 asparagus

• 2 tbsp garlic paste

• 1 tbsp ginger, chopped finely

• 1 medium-sized onion, grated

• 1 tsp chilli powder or to taste

• salt to taste

• 1 tspgaram masala

• 1 green chilli, finely chopped (optional)

• 2-3 tbsp coriander leaves, chopped

• 2 cups rajmaor red kidney beans, boiled and mashed roughly

• 6-7 tbsp breadcrumbs

• 5-6 tbsp finger millet

Method

In a pan, add 2 tbspghee and a pinch of hing. Once the oil heats, add jeeraand elaichidana.

Add garlic and ginger paste. Once it browns a little, add onions and sauté till golden brown. In case the onions start to burn, add a little water.

Add the chilli powder, garam masala, green chillies and salt.

Once the masala starts to leave the sides, add coriander, asparagus and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let the masala cool for a while.

Once cooled, add 2 tbsp breadcrumbs to it. Make kebabs from the mixture.

Roll the kebabs in breadcrumbs and finger millet to form a crusty casing. Keep them in the freezer for 10 minutes.

On a non-stick pan, add olive oil and place the kebabs. Pan-fry them from all sides till the breadcrumbs and finger millet obtain a brown colour.

Serve hot with hari chutney.