Zarda Seekh Kabob

Course : Curry
Serves: 4
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500 gram potatoes -- roasted
1 teaspoon finely chopped green chiles
2 teaspoons fried onions
4 teaspoons fried cashew nuts --
2 teaspoons mint leaves
1 teaspoon garam masala powder
3 sprigs coriander leaves -- chopped
1 teaspoon salt to taste
2 teaspoons cornstarch

Preparation / Directions:

Put all the ingredients, except cornstarch, in a mixing jar and grind until fine. Add cornstarch for binding. Divide the mixture into lemon sized portions and roll into cylindrical kabobs along the greased skewers. Cook in a hot oven or over charcoal fire for eight to 10 minutes or until done. Slice and serve with sliced cucumbers and tomatoes.

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