Gur ke kebab

About Gur ke kebab

Ingredients

• Potatoes, boiled, peeled and mashed 2 cups
• Jaggery (gur), grated 1 cup
• Walnuts (akhrot), finely chopped 1 cup
• Almonds, blanched, peeled and chopped 1 cup
• Ginger-garlic, chopped 1 tbsp
• Green chillies, finely chopped 1½ tsps
• Salt to taste
• Coriander powder 1 tsp
• Oil 1 tbsp
• Chaat masala to sprinkle

How to Make Gur ke kebab (Stepwise Photos)

Method

1. Heat ¼ cup water in a non-stick pan, add jaggery and cook stirring till it melts.
2. Add walnuts, almonds, ginger-garlic and 1 tsp green chillies and mix well.
3. Cook till jaggery is caramelized. Transfer into a bowl and set aside to cool. This is filling for the kebabs.
4. Take boiled potatoes in another bowl, add remaining green chillies, salt and coriander powder and mash together well.
5. Divide the potato mixture into equal portions and stuff each portion with some of the filling mixture, bring in the edges together and seal. Keep them on a plate.
6. Heat oil in another non-stick pan, place the kebabs in it and shallow fry the kebabs, turning sides till they turn evenly golden on both sides.
7. Arrange them on a serving platter, sprinkle some chaat masala over them and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps