We all love Kababs and there are many variations to both vegetarian and non vegetarian. My personal favourite is always Shami Kabab but I love other meat Kababs too. Today I chose to make with Pumpkin and quite unique in nature because there are certain secret ingredients which makes this Kabab special. Let’s look into what Madhu’s Kitchen unfolds

Course – Snacks

Cuisine – Indian

Author – Madhu’s Kitchen

Serves -2 persons

Difficulty level – Easy

Preparation time -20 mins, Cooking time -45 mins

Ingredients

500 gms pumpkin washed and peeled and grated

1 cup almonds coarsely grated

2 Tbsp besan roasted

1 Tbsp rice flour

1 potato boiled and grated

1” ginger with skin on chopped fine

2-3 garlic pods chopped fine

2-3 green chillies chopped fine

1/2 tsp garam masala powder (cinnamon, cloves, black cardamom and green cardamom)

1/2 tsp roasted cumin powder

1/2 tsp coriander powder

1/2 tsp Aamchur or Dry Mango powder

4-5 Tbsp ghee

1/8 tsp cinnamon powder

Salt as per taste

For the Dip

1/2 cup thick yogurt

1 Tbsp cream

1 Tbsp Kasundi

Method

In a non stick pan heat 2 Tbsp ghee and add chopped garlic, sauté and add chopped ginger and green chillies. Sauté until a little brown in colour. Add grated pumpkin and stir well for 7-8 mins. Add grated potato and mix very well until there is no lump and both pumpkin and potato has mixed well. Add rice flour and roasted Besan and mix very well. Cook in medium heat. Add half of coarsely blended almond powder. Mix well. Add roasted cumin powder, coriander powder, Aamchur powder, salt and mix very well. Set aside and let it cool. Then refrigerate for 30 mins. Just knead the mix again and sprinkle cinnamon powder. In a plate spread the rest of the coarsely almond powder and make patty shapes of the pumpkin mix and smear in the almond powder well. Complete for all and set aside. In a non stick pan heat 1 tsp ghee and grill the Kababs when the ghee is hot. Make sure the almond coating doesn’t burn and flip the sides. Set aside. Complete all and then make the Dip. In a bowl beat the yoghurt and add cream. Mix well. Add kasundi( I made at home) and set aside. On a fancy plate take a Spoon of the dip and smear on the centre. Add the Kababs and add a sprig of coriander leaves. Enjoy hot