Red chili powder, Kitchen king masala, Garam Masala powder– 1 tsp each
Green chilies – 2 nos (minced)
cornflour / cornmeal – 2 TBSP – for binding
Oil- for basting (I used olive oil)
Instructions
Mix all the ingredients for the kebabs (barring oil) into a smooth mixture.
Meanwhile, soak the wooden skewers (if using) in a glass of water (place them vertically so the entire skewer gets soaked & pre-heat oven to 250 deg C (broil mode)
Adjust the mixture to the required consistency – you may need a little more cornmeal than indicated t make this a completely dry mixture: it should barely stick to your hands.
One tip here though: you may oil your hands if required at this stage while mixing and making them into equal-sized portions.
Once the balls are made, take the skewers out of the water, and start pressing them onto the mould starting at the base of your palm and extending it towards the fingertips. If it breaks, dismantle the kebab and start all over – it is extremely painful to work around a hot oven if the kebabs break while baking. Work with the rest of the roundels till the dough is completed.
Once all the roundels are done, give it a resting time of 4 – 5 mins to check for any further breakages, if any.
Once the oven is pre-heated, place it on a baking tray with the skewers sticking out so you can bast them easily later and set to bake for 220 deg C. Bast with olive oil/ghee according to your preference after 12 – 14 mins. Check the notes above for more details.
Once the kebabs are done, let them rest in the oven for further 2 -4 mins to absorb the heat.
De-skewer them gently onto a plate, and serve hot with onion rings, green chutney, a dash of lime, and tomato ketchup!
