Subz Badami Seekh

Ingredients                    Qty

carrot                     75 gm
beans                     30 gm
cauliflower              50 gm
green chilli              5 gm
potato                     25 gm
butter                     15 gm
fresh coriander      5 gm
roasted chana       15 gm
jeera powder         3 gm
deggi mirch           3 gm
chaat masala        3 gm
turmeric powder   1gm
oil                           5 ml
salt                         5 gm
almond                  20 gm
fig                          10 gm


1.   Grate the carrot and cauliflower. Chop the beans, green chilli, fresh coriander and almonds.

2.   Boil the potatoes, peel off the skin, mash finely, and set aside. Add oil to a frying pan, temper with whole cumin and chopped ginger, and allow it to splatter

3.   Add chopped beans and cook for 2 minutes. Add grated cauliflower and carrot. Mix well until cooked. Add salt to taste. Let cool for 10 minutes until the moisture evaporates. Cool the mixture for another 30 minutes.

4.   Marinate this mixture with mashed potato, roasted chana powder, deggi mirch, cumin powder, chopped chilli,  and freshly chopped coriander. Mix together to make firm dough.

5.   Pre-heat a tandoor to medium-high heat. Press the marinated vegetable mixture to a tandoori seekh and coat with chopped almonds. Roast for 5-8 minutes until golden.

6.   Take the roasted subz badami out of the seekh, slice into the desired shape, apply butter, and sprinkle with chaat masala. Serve with mint chutney.