Kakori Kebab with Colocasia

Kakori Kebab: Kakori kebab is the melt in the mouth, flavorful and tasty kebabs that belongs to the Kakori city in Lucknow Utter Pradesh.Of course, they are made with minced meat and spices but again I made them with vegetarian alternative and used colocasia aka arbi to make the same.

Who would need the nonveg version if the kebabs taste wonderful even with colocasia? The addition of all the amazing ingredients like cashews paste, milk cream ,saffron and the freshly ground spice mix makes them more delicious and exotic.If you are looking for a perfect party appetizer to please your guest then this recipe is just for you and believe me no one can even guess the presence of arbi in the kebabs.Do make them and if you are the owner of a charcoal grill then the taste would go to another level of deliciousness.

Blogging Marathon#67 / Week 2
Theme-Kebabs
Dish-Kakori Kebabs
Source–Here

Ingredients:
4 medium sized colocasia/arbi,boiled and mashed
1/2 cup onion paste
1 tablespoon cashew nut paste
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
few saffron strands
1/2 teaspoon peppercorn
1/4 cup coconut,desiccated
1/4 cup khoya/milk powder
2 tablespoon milk cream
a drop rose essence
salt to taste
1 teaspoon oil
1 tablespoon oil to cook

For spice powder
2-3 green cardamom
1 black cardamom
2-3 mace
5 black peppercorn
5 cloves
2 teaspoon cumin seeds
2 teaspoon poppy seeds

Method:
Dry roast the spices for powder.Cool and grind in the coffee grinder to make a fine powder.Set aside.
In a mixing bowl add all the ingredients for kebabs except the oil to cook kebabs.Add the freshly prepared spice powder too.
Apply oil on hands and on the bamboo skewers.Make long shapes around skewers and using the oil finish up the final shape.
Grill the kebabs in grill oven or on the charcoal grill.Alternatively,place them in a pan with a tablespoon oil and cover the pan until kebabs are golden and smoky.
Serve warm with mint chutney and onions.

Enjoy!!

Serve-4 Cooking time-30 minutes