KATHI KEBAB KI THALI

Kathi Kebab Ki Thali is very popular street corner food in Delhi, especially among the youth. When Delhi was buzzed by Dusshera and Diwali Melas, you can find a huge rush on the stalls which were selling Kathi Kebab Ki Thali. I learnt this dish from a close friend of mine recently. I prepared this thali today afternoon for my family. Everyone liked it and enjoyed a lot.

Ingredients

For the Kebabs(sticks)

Soya Chunks	15-20
Capsicum(Big)	1
Onions	1
Tomatoes	1
Besan	1/2 Cup
Red Chilli Powder	1/2 tsp
Degi Mirch	1/4 tsp
Garam Masala	1 tsp
Chaat Masala	1 tsp
Oil	to deep fry
Salt	to taste

Method for Kebabs

1.   Soak soya chunks in hot water for 10-15 min..

2.   Wash and squeeze out the water. Keep aside.

3.   Wash and diced tomato and capsicum.

4.   Peal and diced the onion petals.

5.   Make a thick consistency batter of besan by adding salt, red chilli powder, degi mirch and carom seeds.

6.   Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.

7.   Make other kebabs in the similar way.

8.   Dip these kebabs into the besan batter. Coat well.

9.   Heat the oil in a deep fry pan and fry these  pakoras till golden brown.

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Ingredients

For the Gravy

Soya Chunks	1 Cup
Soya Granules	1 Cup
Onions	2 Finely Chopped
Ginger Garlic Paste	2 tsp
Tomato Puree	2 Tbsp
Degi Mirch	1/2 tsp
Red Chilly Powder	1/2 tsp
Garam Masala	1 tsp
Chaat Masala	1 tsp
Dhaniya Powder	1 tsp
Kitchen King Masala	1 tsp
Paneer/Cottage Cheese Cubes	150 gm
Amul Butter	50 gm
Fresh Coriander Leaves	2 tsp
Oil	2 Tbsp
Salt	to taste

Method for the Gravy

1.   Soak soya chunks and soya granules for 15-20 min.. Boil them for 7-8 min.. Then squeeze out the water and keep aside.

2.   Heat oil in a vessel.

3.    Add ginger garlic paste and saute it for 2-3 min..

4.  Add chopped onions and saute them until they turn pink in color. 

5.    Add degimirch powder and immediately add tomato puree and salt.

6.     Cook for another 2 min..

7.   Add soya granules and 2 cups of water. Let it boil for 15 min..

8.    Simmer the fire and add kitchen king masala, dhaniya powder, garam masala and black pepper powder. Mix it well.

9.   Add soya chunks, paneer cubes and kebabs(Marinated Sticks) to the gravy.

10.   Add butter. Sprinkle chaat masala and few drops of lemon juice.

11.   Transfer it into a serving dish and garnish with coriander leaves.

12.   Serve with roomali roti.

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Ingredients

For the Chutney

Coriander Leaves	1 Cup
Green Chillies	2-3
Ginger	1 small piece
Curd	1 small bowl
Black Salt	1/4 Cup
Red Chilli Powder	1/4 tsp
Lemon Juice	2 tsp
Salt	1/4 tsp

Method for the Chutney

1.   Make a paste of coriander leaves, green chillies, ginger by grinding them in a grinder.

2.    Add curd and mix very well.

3.    Seasoned it with black salt, salt, red chilly powder and lemon juice.

4.  Mix very well. CHUTNEY IS READY!!

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Ingredients

For the Roomali Roti

Wheat Flour	1 Cup
Maida	1 Cup
Oil	2 tsp

Method for Roomali Roti

1.    Combine wheat flour, maida and oil.

2.    Add some water to make a soft dough.

3.    Keep it aside for half-an -hour.

4.    Make small balls out of the dough and roll like a thin chapati using little dry flour.

5.   Heat a heavy bottom pan(inversely).

6.   place the roti carefully over it and cook till done. Then fold it.

KATHI KEBAB THALI IS READY

Sending this over to Preeti's Kitchen Life event byPari@Foodelicious