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Beetroot And Chickpeas Kebab:



6 person(s)

Beetroot And Chickpeas Kebab:

  • Malaysian Curry Paste
  • Gram flour
  • cornflour
  • semolina
  • white chickpeas
  • Beetroots
  • Roasted Peanuts
  • salt
  • oil
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. To a pressure cooker add the pre-soaked chickpeas with water, salt and cook for 7 whistles. Then cook for 10 minutes with the heat turned to low.
    Slowly release the pressure from the cooker. It will take approx 20 minutes to fully cook the chickpeas.

    Add the peeled and chopped beetroots with 2 tbsp of water to the pressure cooker and cook till 2 whistles. Turn the heat off and release the pressure. Drain the excess water.
    In a mixer or food processor add the beetroots and chickpeas along with the Orient Asian Malaysian Curry Paste and salt.
    Let this mixture grind till it is a smooth paste and is thick.
    Put the mixture in a bowl and add the gram flour with the crushed peanuts.
    Mix the mixture together properly and divide it into small balls.
    Dip the balls into the Rava.
    Heat a pan on medium heat and add oil. Put the kebab and fry till it turns golden brown on both sides and is crispy.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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