Ingredients:
Nuts Mixture:
1 cup mixed nuts (Vashishti Whole cashews, walnuts, raisins)
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp cardamom powder
2 tbsp Vashishti A2 Cow Ghee
Filling:
1 cup grated paneer
3 tbsp nuts powder
1 tbsp ginger-garlic paste
1 green chili, finely chopped
2 tbsp chopped green coriander
1/4 cup chopped spring onions
Spices: salt, red chili powder, cumin powder, coriander powder, garam masala, chaat masala
3 tbsp hung curd
Lentil Outer Shell:
1/2 cup mixed lentils (soaked overnight)
1 tbsp ginger-garlic paste
1 green chili, finely chopped
Spices: cumin powder, coriander powder, red chili powder, turmeric powder, salt
1/4 cup chopped green coriander
Spring onion greens
1 tomato, chopped
4-5 tbsp cornstarch
Vashishti A2 Cow Ghee for cooking
Instructions:
1. Roast nuts and seeds in Vashishti A2 Cow ghee, grind coarsely.
2. Mix paneer, nuts powder, spices, and curd for filling.
3. Pressure cook lentils with spices and vegetables, mash, and add cornstarch.
4. Shape lentil mixture around filling to form kababs.
5. Fry kababs in ghee until golden brown.
6. Serve hot with chutney or sauce.
