The perfect high protein galouti kebab recipe for your relaxing evenings. Goes great with a cup of tea.
Recipe:
Hello Tempayy Natural tempeh Cubes - 200 gms
Dry Spice mix
Peppercorns - 4
Mace - 2 strands
Nutmeg - a small pc
Cinnamon - 1/2-inch piece
Cloves - 2
Caraway Seeds (Shahi Jeera) - ¼ tsp
Fennel - ½ tsp
Green Cardamom - 1
Black cardamom - 1, only seeds
Star anise - 1 pc
Other Ingredients
Brown onions (crispy fried onions) - 2 tsp
Ginger-Garlic Paste - ½ tbsp
Green Chilli - 1, finely chopped
Coriander and Mint Leaves - ½ tbsp each, finely chopped
Rose Water - ½ tsp
Salt - ½ tsp (adjust as per taste)
Red Chilli Powder - ¼ tsp
Ghee - 2 tsp
Besan - 1-2 tsp (as needed for binding)
A piece of charcoal for smoking (optional)
Oil - for pan frying
Mince the Hello Tempayy Natural Tempeh cubes using your fingers or a knife.
Dry roast the peppercorns, mace, nutmeg, cinnamon, cloves, caraway seeds, fennel seeds, green cardamom, black cardamom seeds and star anise.
Once lightly roasted, let it cool down. Grind this well into a powder. Add fried onions to it and grind again.
Add this ground masala to minced Hello Tempayy along with fried onions, ginger-garlic paste and green chilli and grind into a smooth paste.
Transfer this to a bowl and add coriander and mint leaves, rose water, salt, chilli powder, ghee and besan and mix it well.
Transfer the keema mix to a plate and make a small well in the centre. Keep a steel bowl in that. Place a piece or two of hot charcoal in it and a little ghee and close and keep for a couple of min. This will infuse a smoky flavour in the meal. (This is an optional step)
Remove the bowl with the charcoal and bring together the kabab mixture. Shape into small patties and shallow fry in a little oil on low to medium heat on both sides till golden brown.
Serve with some green chutney.
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Available in four flavours in Bangalore, Hyderabad and Chennai.
Негізгі бет Tempeh Galouti Kebab Recipe | Tempeh Snacks | Hello Tempayy
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