Kankad Di Shami


(Butter soft peas and spinach patties mixed with royal spices, enveloped in pebbles of crunchy mix — pan seared –a house specialty )

Sr. No Ingredients Quantity
1 Potato 200gm
2 Paneer 100gm
3 Greenpeas 80gm
4 Spinach 50gm
5 Kaju – kishmish each 40gm
6 Rose water for aroma – few drops
7 Ghee 60ml
8 Chaat ms 10gm
9 Salt to taste
10 Moong dal soaked over night 50 gms

Method

  1. Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves and squeeze out excess water. Finely chop.
  2. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
  3. Divide the mixture into uniform patties , further bind and dust it with moong dal to form a layer of lookalike pebble chips of crunchy Kankad with the coating of moong.
  4. Heat oil in a kadai. Deep-fry the tikkis in hot oil till crisp.

Chef’s take :- Sprinkle Anardana churan and serve piping hot with chilled lip smacking dip – savor this KANKAD KI HARY BHARY SHAMI as a perfect crunchy treat on a rainy evening with Pudine adrak ki chai in kullad.

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