Raja Kebab

BM # 12   Day 2

Kebabs are a great hit with the family.Today I have picked up Raja Kabab.These are a speciality of my restaurant,though I have made a few changes to the original one ,which is more potato and less paneer. Raja Kebab is nothing but a Papad roll.A little tricky to make but if executed well I am sure you will love it.So here we go....


2 papads(you can use any brand)

Stuffing
1cup........ grated paneer
¼ cup...... boiled mashed potatoes
1tsp......... frozen green peas(if using fresh then boil them)
1................green chilly,finely chopped
2tsp......... onion finely chopped
¼tsp .........red chilly pwd
¼tsp......... chaat masala
¼tsp......... garam masala
Pinch kasoori methi
Pinch turmeric
Corriander leaves
Salt to taste.
Mix all the ingredients  under stuffing.

How to go about.....
Place a papad on the work surface.(check it should not be torn or cracked)
Damp the papad with water ,but do not use excess water.
Be careful with the edges.
Make a oblong ball of the paneer stuffing.
Place in the centre.
Fold the papad.(please refer the pics)
Make sure you seal the edges,else oil will soak in and the roll will be terribly greasy.
Deep fry.
Remove on a kitchen towel.
Cut into pieces.













Serve with tandoori salad sprinkled with chaat masala and mint chutney.
have not  tried the MW version,but guess it should work well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

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