Broccoli Kebab with Yoghurt Walnut Dip

Broccoli Kebab is a mouthwatering delight striking a balance between crunchiness and tenderness. Broccoli is a nutritious vegetable packed with vitamins, minerals, and potassium. It is also low in calories and high in fibre, making it a great choice for a healthy and filling meal. But what truly elevates this dish is the Yoghurt Walnut Dip. It is creamy, tangy, and packed with the goodness of walnuts. Yoghurt's coolness and walnuts' earthiness create a symphony of flavours that will leave your taste buds dancing.

Serves

2 - 3

Time

40 minutes

Recipe By

Chef Harpal Singh Sokhi

Ingredients

300g broccoli cut into small florets
1/2 cup green peas, blanched
2 stalks of spring onion greens, chopped
1 small bunch of coriander leaves, chopped
1/2 small bunch of fresh mint leaves, chopped
1 green capsicum, chopped
2 cups California walnuts, chopped
1 tsp cumin seeds
1 tbsp garlic, chopped
1 tbsp ginger, chopped
2-3 green chillies, chopped
1/2 tsp turmeric powder
1.5 tsp garam masala
1.5 tsp chat masala
1/2 tsp black salt
1 tsp crushed black pepper powder
2 boiled potatoes, grated
1 cup white bread crumbs
1 tbsp cornstarch
1/4 cup flour
Salt to taste
2-3 tbsp butter
Oil for frying

For Walnut Yoghurt Dip
1 cup hung curd
1/4 cup California walnuts, chopped
1 tsp garlic, chopped
2 green chillies, chopped
1 tbsp coriander, chopped
1 tbsp mint leaves, chopped
1/2 tsp black pepper crushed
Salt to taste

Method

For Walnut Yogurt Dip:
1. Add hung curd, chopped walnuts, garlic, green chillies, coriander, mint leaves, crushed black pepper and salt.

For Kebab:
1. Grind Broccoli and green peas to a smooth paste. Keep aside.

2. Heat Butter in a pan; add cumin seeds and sauté till it splitters.

3. Add garlic, ginger and chopped green chillies, mix well and sauté for about 30 seconds.

4. Add chopped walnuts, and cook for 1 minute.

5. Now, add chopped capsicum and spring onion, mix well and sauté for 2 minutes.

6. Then add the prepared paste, mint leaves, coriander leaves and salt, together and sauté. Add turmeric powder and garam masala, mix well and cook for 2-3 minutes or till the mixture is dry.

7. Transfer into a bowl, and let it cool. Then add grated potato, half of the bread crumbs, corn starch, chaat masala, crushed black pepper and black salt. Mix well.

8. Divide the mixture into equal balls, and shape it into a tikki.

9. Add the remaining half of the flour and cornstarch in a bowl, add water and mix well to make a slurry.

10. Dust the prepared tikki with flour, dip in slurry and coat each tikki with bread crumbs and set aside.

11. Heat oil in a kadai and fry the tikki until golden brown and crisp. Place on absorbent paper.

12. Place the tikki on serving plates, place prepared dip on top, garnish with coriander leaves and serve hot with walnut yoghurt dip.