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Turai Shami sliders recipe by Masterchef Sanjeev Kapoor | The Indian Express

Turai Shami sliders recipe by Masterchef Sanjeev Kapoor

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Heat 1 tbsp ghee in a deep non-stick pan, add garlic, ginger and asafoetida, mix and sauté for 1 minute. Add ridge gourd and sauté for 1 minute. Add salt and mix well. Add red chilli powder, turmeric powder and green chilli and mix well. Add split Bengal gram and mix well. Cook for 8-10 minutes.

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Switch the heat off, add breadcrumbs and mix well. Set aside to cool.

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Put the mixture into a grinder jar, grind to a smooth paste and transfer it into a bowl.

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Divide the mixture into equal medium sized portions and shape each portion into a kebab. Heat remaining ghee in a non-stick shallow pan, add kebabs and shallow fry on medium heat, turning sides, till golden brown on both the sides. Drain on absorbent paper.

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Place bread roundels on worktop. Tear lettuce leaves and place on top of each. Drizzle ketchup mayo mixture and place a kebab on each. Cover with cheese slice roundels.

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Insert toothpicks with halved red cherry tomatoes and serve immediately.

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