Heat butter in a non-stick kadai. Add ginger, green chillies, ground chana paste, grated raw mango, grated paneer, grated fresh coconut and mix well and stir fry until dry.
Add garam masala powder, coriander powder, roasted cumin powder, dried mango powder, sesame seeds, ajwain seeds, fennel seeds and salt, mix well and cook till the mixture leaves the sides of the kadai. Add chopped coriander and lemon juice and mix well.
Remove from heat and cool to room temperature. Divide the mixture into 24 equal portions and shape them into balls.
Skewer the balls, shape them into seekhs and cook in a hot tandoor till fully done. Serve hot.
Garnish with sprigs of coriander. Serve wedges of lime, slices of tomato and cucumber as accompaniment.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.