200 gm mushrooms,
Juice of 1 lemon
1 medium potato, boiled, mashed
75 gms paneer, grated
4 tbsp ghee/oil
1 onion, finely chopped
1 tbsp ginger, finely chopped
2 green chillies, finely chopped
½ tsp turmeric (haldi)
½ tsp red chilli powder
1 tbsp coriander leaves, chopped
½ tsp salt to taste
½ tsp garam masala
For the smoking:
2” piece for charcoal
Chaat masala to sprinkle
Boil three cups of water with one teaspoon of salt and juice of lemon. Add mushrooms and boil for three to four minutes. Strain, chop finely and keep aside.
Heat ghee or oil in a kadhai (vessel), add onions and sauté till brown. Add ginger and green chillies, turmeric and chilli powder, and stir for a few seconds. Add the mushrooms, mashed potatoes, and paneer. Mix well and remove from heat.
Add green coriander, salt and garam masala. Mash well with a potato masher.
Place the mixture in a bowl. Place a small steel vessel (katori) in the center of the bowl. Hold the charcoal with a long tong (chimta) and place it on fire. When it starts burning, place the live charcoal in the katori, pour one teaspoon ghee on the charcoal and immediately cover the bowl. Leave to smoke the mixture for five minutes. Make kebabs of the smoked mixture.
Heat a non stick pan or a tawa, grease with half a teaspoon of oil. Shape the mixture into flattened roundels (kebabs) and cook on medium heat till brown. Garnish with lemon slices, onion rings, mint leaves, and sprinkle chaat masala.