Butternut Squash Kabob- Meetha Kaddu Tikki- Recipe
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Sweaty salty creamy silky texture in every bit…Butter squash kabob, meetha kaddu tikki
- Butter squash peeled and grated 1 cup
- Potato’s 1 large
- Carrot grated (optional) ¼ cup
- Onion chopped 1 tbsp
- Roasted gram flour (besan) 2 tsp
- Chat masala, roasted cumin
- Garam masala
- Red chilli flakes
- Salt to taste
- Cilantro fresh coriander chopped 2 tbsp
- Green chilli chopped 1 tsp
- Egg 1
- Bread crumbs 1
- Olive oil for fry 2 tsp
Method: Sprinkle 1 tsp of salt on the grated squash leave for 30 min combine who ingredients except oil mix well. Now squeeze out the excess water with the help of your palms. Grease your palms and make tikki same size from the soft mixture/dough. Heat oil in non stick pan and shallow fry the tikki on medium heat (flame) until they cook, become golden from both sides. Draw on a kitchen towel.
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