Name: Seekh Kebab Corn Dogs with Mint Mustard Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT15H5M0.000S
Yield: 4 to 6 servings
Ingredients: 2 ounces cream cheese, at room temperature; 2 tablespoons seekh kabab masala, preferably Shan; 1 tablespoon kassori methi (fenugreek leaves); Kosher salt; 1 pound minced goat; 1/2 cup panko breadcrumbs; 1 large egg; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1 tablespoon chopped garlic; 1 tablespoon chopped fresh ginger; Juice of 1/4 lemon; 1 tablespoon ghee; 1/2 cup Dijon mustard; 2 tablespoons honey; 1 tablespoon prepared horseradish; 1 teaspoon chutney podina masala (mint powder), preferably MDH; 3 fresh mint leaves, finely chopped; Kosher salt and freshly ground black pepper; Neutral cooking oil, for frying; Dosa Batter, recipe follows; 3 cups parboiled rice (or sona mahsuri rice); 1 1/2 cups dhuli urad dal (white urad daal); 1 1/2 teaspoons fenugreek seeds; 3/4 cup flattened rice or poha; 2 teaspoons kosher salt

Directions

Watch how to make this recipe.

Special equipment:

bamboo skewers, soaked in water for 30 minutes; a mortar and pestle; a deep-fry thermometer

For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.

Dosa Batter:

Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
Wash and soak the flattened rice in water for 5 minutes.
Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
Add the salt and mix gently to combine.