Kathi BBQ | Kathi barbecue

kathi barbecue

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A kati bbq is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread.(Source : Wikipedia)
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Serves
Ingredients
For marination
  • 1 cup Baby potato / potato cubes
  • 1 cup Soya chunks
  • 1/2 cup Besan (gram flour)
  • 2 tbsp Sesame seeds(til) powder
  • 1 tsp Ginger-garlic paste
  • 1 tsp Red chili powder or red chili paste
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1/2 tsp Black salt
  • 1 tsp Coriander powder
  • 1 tsp Mint powder or chopped mint leaves
  • 1/2 cup curd
  • 3 tbsp Oil
Other ingredients
  • 1 medium Onion (sliced)
  • 1/2 cup Capsicum slices
  • for roast Oil
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Serves
Ingredients
For marination
  • 1 cup Baby potato / potato cubes
  • 1 cup Soya chunks
  • 1/2 cup Besan (gram flour)
  • 2 tbsp Sesame seeds(til) powder
  • 1 tsp Ginger-garlic paste
  • 1 tsp Red chili powder or red chili paste
  • 1/2 tsp Garam masala
  • to taste Salt
  • 1/2 tsp Black salt
  • 1 tsp Coriander powder
  • 1 tsp Mint powder or chopped mint leaves
  • 1/2 cup curd
  • 3 tbsp Oil
Other ingredients
  • 1 medium Onion (sliced)
  • 1/2 cup Capsicum slices
  • for roast Oil
Instructions
  1. Firstly, boil the potato and put soya chunks in a hot water for 15 minutes, then keep aside.
  2. After that, place besan flour in a pan and roast for few seconds.
  3. Take a mixing bowl and add roast besan, sesame powder, ginger-garlic paste, red chili powder, garam masala, salt, black salt, coriander powder, chopped mint and curd.
  4. Mix everything really well so, you get thick paste. Add oil in a paste. Mix it well.
  5. Also add soya chunks and boiled potato cubes in a marination. Keep aside for 30 minutes.
  6. After 30 minutes, take a marination bowl. Take a stick and strive marination soya chunk and potato over it and then roast on tawa for 1 minute.
  7. After that, roast them on to open flame till it turns light burns.
  8. Garnish with mint leaves and lemon slice.
  9. Serve hot with bbq sauces.

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