Delicious Mutter Dry Fruit Kebabs: A Step-by-Step Recipe
30 minutes
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About Delicious Mutter Dry Fruit Kebabs: A Step-by-Step Recipe
Indulge in the delightful flavors of Mutter Dry Fruit Kebabs, a unique vegetarian dish where savory green pea and chana dal patties are generously filled with a medley of dried fruits and aromatic spices. These flavorful kebabs are pan-fried to golden perfection in pure ghee, offering a delightful contrast of textures and tastes.This recipe provides a detailed, step-by-step guide to crafting these exquisite kebabs, perfect for a special occasion or a satisfying weeknight dinner. The combination of subtly spiced pea mixture and the sweet crunch of the dry fruit filling creates a truly memorable culinary experience.Prepare to impress your family and friends with this easy-to-follow recipe and elevate your vegetarian cooking to a new level!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Kebab Mixture
- 1.5 cup Peas blanched and blended into a smooth paste, green
- 1 cup Split Chickpea split chickpeas, boiled until soft and mashed coarsely
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1 tsp Chili Powder
- 1/2 tsp Cardamom Powder
- 1/2 tsp Garam Masala
- 1 tbsp Breadcrumb
- 1 tbsp Coriander finely chopped
- 1/2 tsp Salt or to taste
Instructions
Prepare the Pea and Chana Dal Mixture
- Blanch the green peas and blend them into a smooth paste. Boil the chana dal until soft, then mash it coarsely.
Cook the Kebab Mixture
- Heat vegetable oil in a pan. Add cumin seeds and sauté for a minute until fragrant. Add the mashed chana dal and cook for 4-5 minutes, allowing it to slightly dry out. Stir in the green pea paste and cook for another 4-5 minutes.
Season and Combine
- Add salt, chili powder, cardamom powder, and garam masala. Cook for 2 minutes, then transfer the mixture to a bowl. Stir in the chopped coriander and breadcrumbs, mixing well to form a smooth dough.
Prepare the Filling
- In a separate bowl, combine the raisins, chopped cashews, chopped pistachios, finely chopped green chilies, finely chopped coriander, and finely julienned ginger.
Assemble the Kebabs
- Take a portion of the pea mixture, flatten it in your palm, add a spoonful of the filling mixture, and roll it into a patty. Repeat with the remaining mixture to form 10-12 patties.
Fry the Kebabs
- Heat ghee in a pan over medium heat. Carefully place the patties in the pan and shallow fry until they are golden brown on both sides.
Serve
- Serve the hot Mutter Dry Fruit Kebabs immediately with mint chutney and onion rings.
Recipe Notes
Expert Tips for Perfect Mutter Dry Fruit Kebabs
- For extra flavor, soak the raisins and chopped nuts in warm water for 10 minutes before adding them to the filling. This will plump them up and enhance their sweetness.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more gradually.
- Don't overcrowd the pan when frying the kebabs; this will ensure they cook evenly and turn golden brown.
- If the kebab mixture seems too wet, add a little more breadcrumbs to help it bind together better.
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Recipe Nutrition
Calories: 496kcalCarbohydrates: 68gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 19mgSodium: 53mgPotassium: 654mgFiber: 24gSugar: 13gVitamin A: 1709IUVitamin C: 81mgCalcium: 150mgIron: 6mg
Meera Girdhar
Articles: 98
4 Comments
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So delicious! Excited to make it.
This looks incredible! I need to try it.
Coming to meet you some day for sure…..pics are do tempting always.
Looks so yummy! Excited to make it.