Haribot shikampoor cheese-loaded with mint chutney

Ingredients                    Qty

green Bengal gram        250 gm
potatoes                        150 gm
pasteurised cheese       50 gm
ginger (chopped)           15 gm
garlic (chopped)            15 gm
onions (chopped)          1 pc
green chillies                 2 pcs
jalapeño (chopped)       2 pcs
chaat masala                 5 gm
turmeric powder             a pinch
salt                                 to taste
coriander (chopped)     5 sprigs
jeera powder                 10 gm
ghee                             20 ml
fennel seeds                a pinch


1.   Peel and boil potatoes with salt until soft. Drain the excess water and strain through fine sieve to make soft mashed potatoes. Separately, mash the green Bengal gram and set aside.

2.   In a non-stick pan, add ghee, ginger, garlic, onion, green chillies and jalapeño, and sauté until light golden-brown. Add the mashed potatoes and Bengal gram.

3.   Keep stirring gently so that the mixture doesn’t stick to the pan. Add chaat masala, turmeric, salt and  chopped coriander.

4.   Transfer the mixture to a plate and allow it to cool. Portion into 50 gm dumplings after it reaches room temperature. Stuff with cubes of pasteurised cheese, and roll the dumplings into desired shape.

5.   Shallow -fry the kebabs in ghee until golden-brown. Serve hot along with classic Indian mint chutney and  pickled onions. Add crisp papad to enhance taste.