• 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.

by Pak101.com (few years ago!) / 1033 views