‘Kebab Golgappe’ trend
The fusion trend takes care of several cravings at once!
Published 19.02.22, 07:20 AM
Image courtesy: Instagram
What can’t you do with a phuchka? From meat-stuffed phuchkas to cream cheese toppings, we’ve tried everything. At least that’s what we thought until food blogger Vishali Khurrana introduced us to kebab golgappe. The food trend uses kebabs as a golgappa, which is filled with stuffing. In a way, it is essentially a stuffed kebab with a spicy aloo stuffing and chutney.
Ingredients:
250 grams minced chicken
3 tbsp garlic and ginger paste
1 teaspoon lemon juice
½ tsp salt
200g (1 cup) Greek Yoghurt
1 tbsp gram (chickpea) flour
1 tbsp Kashmiri chilli powder (more or less to taste)
1 tsp turmeric
1 tsp chaat masala
2 tsp garam masala or tandoori masala
1 ½ tsp amchoor powder
2 tbsp mustard oil or rapeseed (canola) oil
Salt to taste
[For The Stuffing]
2 potatoes - chopped or fine diced
2 shallots – finely chopped
2 tbsp garlic and ginger paste
3 green chillies – finely chopped or blended to a paste
1 tsp cumin
1 tsp turmeric
2 tbsp Parmesan cheese (optional)
2 tbsp fresh coriander – finely chopped
1 tbsp white wine vinegar
Salt and black pepper to taste
3 tbsp melted ghee or butter
Method:
- Shallow fry or grill the potatoes with coriander, pepper, shallots, chillies, garlic and ginger paste and a dash of cumin
- Put the chicken mince in a bowl and mix with salt, garam masala, ginger-garlic paste, coriander leaves, mint leaves, green chillies and chaat masala. Cover and refrigerate for 2 hours.
- Section the chicken into four to five equal portions and put a spoonful of cooked potatoes in between them to form even balls. Add some Parmesan if needed.
- Preheat the skillet or grill for 5 minutes.
- Arrange the kebabs on the grill
- Brush grate generously with oil. Cook for 10 minutes, or until well done and turn it as needed
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