How to make Kathal ke Kebab for weekend lunch

With the arrival of fresh and tender kathal in the market, it's time to make the most of it. One of the best ways is to shape them into kebabs and enjoy them with parathas or rumali rotis. Here's the simplest melt-in-the-mouth snack recipe that’s perfect for weekend lunch.

2 cups raw kathal, 2 medium potatoes, 1 onion, 1 tsp ginger-garlic paste, 2 green chillies, 1 tsp red chilli powder, 1 tsp garam masala, ½ tsp cumin powder, salt to taste, 2 tbsp coriander leaves, 2 tbsp roasted besan or breadcrumbs, and oil for shallow frying

Peel, wash, cut, and pressure cook raw kathal pieces along with potatoes and a pinch of salt and water for 4-6 whistles or until soft.

Let the veggies cool down, then combine mashed kathal and boiled potatoes in a bowl along with chopped onions, ginger-garlic paste, green chillies, spices, salt, and coriander. Mix everything well to form a seamless mixture.

Now, add roasted besan to the mixture as a binding agent, so that the kebabs hold their shape and prevent them from breaking while cooking.

Take small portions and shape them into round or oval patties, as desired.

Next, heat a non-stick pan and grease it with oil. Place the kebabs and cook them on medium flame until they turn golden brown and crispy on both sides.

Once done, serve them hot on mini parathas along with onion rings and mint-coriander chutney.