Raw Papaya Kebabs with Aloo Bhukhara Chutney Recipe

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Raw Papaya Kebabs with Aloo Bhukhara Chutney
  • Chef: Kunal Kapur (My Yellow Table)
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Chef Kunal Kapur experiments with Indian food like never before. Raw papaya and potatoes are shredded and worked into delicate kebabs. These are teamed with delectable plum chutney laced with star anise and black pepper.

Ingredients of Raw Papaya Kebabs with Aloo Bhukhara Chutney

  • 3 potatoes
  • 1 raw papaya
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 dozen plums
  • 2 star anise
  • 1 medium size ginger
  • 1 tsp roasted cumin
  • 1 tsp coriander seeds
  • 50 gms coriander
  • 2-3 tbsp besan
  • 5 green chillies
  • 1 tsp black salt
  • 1 tsp pepper powder
  • 1 tsp desi ghee
  • Salt

How to Make Raw Papaya Kebabs with Aloo Bhukhara Chutney

  1. 1.Grate peeled raw papaya & potatoes.
  2. 2.Add salt, turmeric powder, red chilli powder and mix well.
  3. 3.Keep this aside for 10 minutes after which squeeze out all the water.
  4. 4.Now, add chopped ginger, green chillies, coarsely pounded roasted cumin seeds, coriander seeds, besan to it.
  5. 5.Mix well, roll into balls.
  6. 6.Add ghee in a pan, allow to heat properly.
  7. 7.Now fry kebabs till golden brown and caramelized on both sides.
  8. 8.For chutney
  9. 9.Cut plums, add sugar, star anise & let it sweat on a low flame, covered with a lid.
  10. 10.After its cooked, cool it down & add some black salt & pepper powder to it.
  11. 11.Let it cool down and serve with kebabs.