For Pyazi Kebabs:
Spread thin slices of onions on a plate. Lightly rub with lemon grass, red chilli, green chilli and ginger, and keep aside for 5-10 minutes.
Then add sweet soda and all remaining spices except salt. Mix well.
Sprinkle salt on each slice just before cooking.
Make tikki and fry them twice in desi ghee.
For the Sauce:
Take crushed walnut in a bowl and mix with lemon juice.
Add jaggery, salt and black pepper.
Boil this mixture in 1/2 cup water for 10 minutes.
Remove from heat and add thin onion slices while sauce is still hot.
Soak tamarind in 1/4 cup water. Strain and add this tamarind water to the sauce. Mix again
and serve with pyazi kebabs.
Key Ingredients: onion, lemongrass, red chilli, green chillies, ginger, mint leaves, cumin seeds, coriander leaves, nutmeg, corn flour, salt, clarified butter, walnuts, lemon juice, jaggery, black pepper, tamarind