Ingredients with Measurements:
- 2 cups of chickpea flour
- 1 cup of water
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 1 teaspoon of salt
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of lemon juice
- 1/2 cup of chopped onions
- 1/2 cup of chopped cilantro
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, add chickpea flour, cumin powder, coriander powder, red chili powder, garam masala, salt, ginger-garlic paste, and lemon juice. Mix well.
2. Add water gradually and mix until the batter is smooth and thick.
3. Add chopped onions and cilantro to the batter and mix well.
4. Heat oil in a frying pan over medium heat.
5. Take a small portion of the batter and shape it into a small kebab.
6. Gently drop the kebab into the hot oil and fry until golden brown.
7. Remove the kebab from the oil and place it on a paper towel to remove excess oil.
8. Repeat the process until all the batter is used up.
9. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Cilantro can be substituted with parsley.
Variations:
- Add grated carrots or finely chopped spinach to the batter for added nutrition.
- Add grated cheese or paneer to the batter for a cheesy twist.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape while frying.
- Fry the kebabs in small batches to avoid overcrowding the pan.
- Serve the kebabs hot for best taste.
Storage instructions:
- Store the leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with naan bread or pita bread.
Suggested side dishes:
- Serve with a side of cucumber raita or salad.
Troubleshooting advice:
- If the batter is too thin, add more chickpea flour.
- If the kebabs are falling apart while frying, add more onions to the batter.
Food safety advice:
- Make sure the oil is hot enough before frying the kebabs to avoid undercooked kebabs.
Food history:
- Bundiya Kebab is a popular street food in India, especially in the northern region.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian