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Pyazi Kebabs


Pyazi Kebabs

Pyazi Kebabs



Recipe Servings


Recipe Cook Time


A common Pakistani vegetarian onion kebab with lemongrass and mint cooked in light oil. Served as an appetizer with a walnut, jaggery and tamarind sauce.


  • 1 kg onion, thinly sliced (large)

    200 gm lemon grass, finely chopped

    1 tsp red chilli, crushed

    5 green chilli, chopped

    2 Tbsp ginger, finely chopped

    200 gm mint

    1 tsp cumin seeds (jeera)

    200 gm fresh coriander

    1/2 tsp nutmeg powder

    1 1/2 cup maize flour (makai ka atta)

    1/2 cup refined flour (maida)

    1 tsp (heaped) sweet soda

    Salt to taste

    1/2 kg desi ghee

    For the Sauce:

    200 gm walnut, crushed

    1/2 lemon juice

    50 gm jaggery (gur)

    Salt to taste

    1 tsp black pepper

    2 onions, thinly sliced

    100 gm tamarind (imli)


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.

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Key Ingredients: onion, lemongrass, red chilli, green chillies, ginger, mint leaves, cumin seeds, coriander leaves, nutmeg, cornflour, all purpose flour, salt, clarified butter, walnuts, lemon juice, jaggery, black pepper, tamarind