Nawabi Matar Kabab Kofta recipe
This unique and versatile dish offers a delicious twist on traditional koftas, transforming into delectable kababs or a flavorful kofta in gravy, depending on your preference.
Ingredients
- 1 cup Matar peas about (fresh or frozen)
- 2 tbsp Besan Chickpea flour
- 1-2 Green chillies paste depending on how spicy hot they are
- 1 tsp Garlic-Ginger paste
- Salt to taste
Kasmiri garam masala– about 2 tsp –recipe follows - Grind Equal quantities of :
- Coriander seeds 1/4 tsp
- Cumin seeds
- Cloves
- Black peppercorns
- Cinnamon stick about 1/4 inch stick
- Nutmeg powder 1/4 tsp
- Big Cardamom 1
Instructions
- To make the Kababs:
- Put the matar in the food processor and coarsely mash them. If using frozen matar, thaw them and drain out excess water first. Make sure that you do not make a smooth paste. To this, add the garlic-ginger paste, green chilli paste, salt, besan and the kashmiri garam masala. Mix together, taste for seasoning and adjust.
- Make small balls of the mixture, flatten them a little. The original recipe asks to deep fry these kababs, but I bake them in the oven. Preheat the oven to 350 degrees F. Brush a little oil on both sides of the kababs and bake them until golden brown in color. It takes about 20-25 mins. Make sure to flip them in between to finish cooking.
- Before serving, insert toothpicks in each kabab to make it easier for the guests to enjoy them. Alternatively, you can also soak some toothpicks and make a skewer of these kababs and then bake them. Serve with ketchup or green chutney .
Notes
Another interesting way to serve these matar kababs is to make sandwiches/burgers. Replace the usual pattie with a matar kabab. Top it with sliced tomatoes, onions , lettuce leaves, mayo & mustard or green chutney. Enjoy as brunch, lunch or even a light dinner!