Subz- moongphali ki seekh\r\n\r\nIngredients\r\n2 medium sized Par boiled Potatoes\r\n50 gms Beans\r\n25 gms Green Peas\r\n2 Carrots\r\n50 gms crushed roasted Peanuts\r\nBesan (roasted) 1 Tbsp (to bind)\r\nOil to saute\r\n1 tsp finely chopped ginger\r\n1 tsp finely chopped garlic\r\n1 tsp Red chilli powder\r\n1 tsp Turmeric powder\r\n1 tsp Cumin Powder\r\nSalt to taste\r\n\r\n\r\n\r\nMethod\r\nFinely grate the par boiled mash potatoes, carrots.\r\n\r\nFinely chop the beans and mash the green peas.\r\nIn a skillet heat the oil and add the finely chopped ginger and garlic.\r\n\r\nAdd the vegetables to the sauted ginger–garlic, carrots being the first, then the beans and lastly the green peas.\r\n\r\nAdd the turmeric powder, red chilli powder and cumin powder to the vegetables.\r\n\r\nAllow the vegetables to cook and dry out the excess water.\r\n\r\nMeanwhile crush the roasted peanuts in the grinder to a coarse mixture.\r\n\r\nLastly add the grated potatoes and the peanuts to the vegetables and bind it nicely to a firm texture and adjust the seasoning. Add the besan to get a firm binding if required.\r\n\r\nLet the mixture to cool and divide it into separate balls. \r\n\r\nMoist your palm in a little water and spread the balls evenly on the seekh avoiding the mixture to break.\r\n\r\nPlace the seekh in the tandoor and cook evenly on all sides till done.\r\n\r\nServe hot with mint chutney and onion rings.\r\n