Mix Starter Recipe

Prepare batter

Place the thinly sliced onions in a mixing bowl. Add gram flour, rice flour, garlic paste, ginger paste, cumin seeds, crushed coriander seeds, turmeric, chili powder and salt. Mix to coat the onions.

Gradually add about 3 tablespoons of water while mixing until a thick but binding batter forms — it should just hold the onion strands together without being runny. Stir in chopped fresh coriander.

Fry

Heat vegetable oil in a deep heavy-bottomed pan to 175°C (350°F) or until a small piece of batter sizzles and rises. Using two spoons or your hands, take walnut-sized portions of the onion mixture and carefully drop into the oil (do not overcrowd). Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm. Repeat with remaining batter.

Make dough

In a bowl combine all-purpose flour and 1 tsp salt. Rub in 2 tablespoons oil until mixture resembles breadcrumbs. Add warm water a tablespoon at a time and bring together to form a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.

Prepare filling

Boil or steam diced potatoes until just tender (about 8–10 minutes). Drain and lightly mash so there are some small chunks. In a small frying pan heat 1 tablespoon oil over medium heat. Add mustard seeds; when they pop add cumin seeds, chopped green chili and diced carrot. Sauté for 2–3 minutes, then add peas and turmeric. Cook 2 minutes more. Add potatoes, garam masala, amchur or lemon juice, and 3/4 tsp salt. Stir to combine, adjust seasoning. Remove from heat and let cool slightly.

Shape and fry samosas

Divide dough into 8 equal balls. Roll each ball into a thin oval about 6 inches long. Cut each oval in half lengthwise to make two semi-circles. Take one semi-circle, form into a cone by folding and sealing the straight edge with a little water and optional brush of oil. Fill the cone with 1–2 tablespoons of filling, then dampen the open edge and pinch or fold to seal tightly. Repeat. Heat oil in a deep pan to 170–180°C (340–355°F). Fry samosas in batches, turning occasionally, for 4–5 minutes until golden and crisp. Drain on paper towels.

Prepare mixture

In a bowl combine minced meat, grated onion, garlic and ginger pastes, ground cumin, ground coriander, garam masala, chili, chopped coriander, cornflour/breadcrumbs and 1 tsp salt. Mix thoroughly — knead with your hands for 2–3 minutes to develop a sticky, cohesive texture that will hold on skewers. Taste a small piece (optional, cooked in a skillet) and adjust seasoning.

Form on skewers

Divide mixture into four portions. With wet hands, mold each portion evenly around a skewer into a long sausage shape about 1–1.5 inches thick. Smooth surface to avoid cracks. Chill on a tray for 15–20 minutes to firm up, which helps them hold shape while cooking.

Cook kebabs

Brush a griddle or shallow pan with 1–2 tablespoons oil and heat to medium-high. Cook kebabs, turning every 2–3 minutes, until charred in spots and cooked through (about 8–10 minutes total), or grill under a hot broiler for 6–8 minutes, turning once. Alternatively, shallow-fry in a little oil until browned and cooked to an internal temperature of 70°C (160°F). Rest 2 minutes before serving.

Arrange 3–4 onion bhajis, 2 small samosas and 1 sheek kebab per plate (adjust to servings). Serve with mango chutney, mint raita and lemon wedges. Offer additional chutneys or a simple salad if desired.

Leftovers: Store cooled bhajis and samosas in an airtight container in the refrigerator for up to 2 days; re-crisp in a 200°C (400°F) oven for 8–10 minutes. Kebabs keep 2 days and reheat gently in a pan or oven.