This recipe for Khaam Khatai, a green mung lentil kebab, dates back to the year 1905 during the reign of Maharaja Bhupinder Singh. These kebabs are a delightful blend of lentils, aromatic spices, and a rich stuffing of khoya and cashews. The recipe is medium in complexity but worth every effort for its unique and royal taste.
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Boil the hari moong dal with turmeric powder, salt, and whole spices such as cloves, cinnamon, green cardamom, bay leaf, and mace until soft.
In a heavy-bottomed pot, heat ghee and sauté sliced onions until they turn pink.
Add finely chopped green chilies and the boiled dal.
Cook until all the water evaporates, leaving a doughy consistency.
Roughly chop the cashews and slightly roast them in a pan.
Mix the roasted cashews with salt, chopped green chilies, and grated khoya. Mix well.
Make small dumplings of the mixture and set aside for stuffing.
Transfer the cooked lentil mixture to a mixing bowl.
Add chopped coriander leaves and check the seasoning.
Add a spoonful of ghee and mix well.
Shape the mixture into 50 g portions, add the stuffing, and shape into 1 cm high round tikkis. Allow to cool.
Smear a small amount of ghee on a cast iron pan.
Shallow fry the tikkis in hot ghee on both sides until crisp.
Place 4 kebabs on a platter with a green salad of lacha onions, a lemon wedge, and a slit green chili.
Serve with any chutney of your choice, such as mint or herb chutney.
Ensure the lentils are cooked until soft but not mushy for the perfect texture.
Use fresh khoya for the stuffing to enhance the flavor.
Shallow fry the kebabs on medium heat to ensure they cook evenly and turn golden brown.
Can I use any other lentils instead of green mung lentils?
Green mung lentils are recommended for their unique texture and flavor, but you can experiment with other lentils if needed.
What is Dhaap Khoya, and can I substitute it?
Dhaap Khoya is a type of reduced milk used in Indian cooking. You can substitute it with regular khoya or even ricotta cheese if needed.
Can I bake these kebabs instead of shallow frying?
Yes, you can bake the kebabs at 375°F (190°C) until golden brown, but shallow frying gives them a crispier texture.
What chutney pairs best with these kebabs?
Mint chutney or any herb-based chutney pairs wonderfully with these kebabs.
Can I make these kebabs ahead of time?
Yes, you can prepare the kebabs ahead of time and refrigerate them. Shallow fry them just before serving for the best taste and texture.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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