Maneet makes kebabs with minced goat meat that are then deep-fried in a dosa batter and served with a honey mustard mint sauce!
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Seekh Kebab Corn Dogs with Mint Mustard Sauce
RECIPE THANKS TO MANEET CHAUHAN
Level: Advanced
Overall: 15 hr 5 minutes (includes making Dosa Batter).
Active: 1 hr.
Yield: 4 to 6 servings.

Active ingredients.

Seekh Kebabs:.

2 ounces cream cheese, at room temperature.
2 tablespoons seekh kabab masala, preferably Shan.
1 tablespoon kassori methi (fenugreek leaves).
Kosher salt.
1 pound minced goat.
1/2 cup panko breadcrumbs.
1 big egg.
2 tablespoons sliced fresh cilantro.
2 tablespoons chopped fresh mint.
1 tablespoon sliced garlic.
1 tablespoon sliced fresh ginger.
Juice of 1/4 lemon.
1 tablespoon ghee.

Mint-Mustard Sauce:.

1/2 cup Dijon mustard.
2 tablespoons honey.
1 tablespoon prepared horseradish.
1 teaspoon chutney podina masala (mint powder), preferably MDH.
3 fresh mint leaves, carefully sliced.
Kosher salt and newly ground black pepper.

Corn Pets:.

Neutral cooking oil, for frying.
Dosa Batter, dish follows.

Dosa Batter:.

3 cups parboiled rice (or sona mahsuri rice).
1 1/2 cups dhuli urad dal (white urad daal).
1 1/2 teaspoons fenugreek seeds.
3/4 cup flattened rice or poha.
2 teaspoons kosher salt.

Instructions.

Unique devices: bamboo skewers, soaked in water for thirty minutes; a mortar and pestle; a deep-fry thermometer.

For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and spray with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Include the garlic-ginger paste and lemon juice to the meat mix and carefully integrate whatever.

Thread the meat mix on soaked skewers to form a hotdog shape. (If you have time, refrigerate the meat kebabs for thirty minutes before burning.) Add the ghee to a griddle pan over medium-high heat and enable to melt and heat thoroughly. Add the kebabs and cook till just burnt on all sides. Remove from the heat and enable to cool somewhat.

For the mint-mustard sauce: Meanwhile, include the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.

For the corn pets: In a deep-sided pot, heat 3 inches oil to 350 degrees F.

Pour the Dosa Batter into a high glass. Gently pat each kebab to get rid of any excess wetness, then dip it in the batter. Guarantee that the whole kebab is covered. Location dipped kebabs in the hot oil, in batches, and cook up until golden brown and puffed, 2 to 3 minutes. Eliminate and serve with mint-mustard sauce.

Dosa Batter:.

Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.

Wash and soak the flattened rice in water for 5 minutes.

Stress, then integrate in a mixer and put just enough water to cover the rice and lentils. Blend to a smooth batter.

Put the batter into a big bowl. It ought to reach midway up the side, giving sufficient space for the batter to rise throughout fermentation. Cover the container loosely (not airtight) and rest in a warm location overnight.

Include the salt and mix carefully to combine.

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Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce|Person's Ranch Cooking area|Food Network.