Saraiki-style Kushiage

Ingredients

In this Saraiki-style adaptation of Kushiage, we incorporate the distinct flavors of Saraiki cuisine by using traditional spices such as cumin, coriander, turmeric, and red chili powder. These spices add a depth of flavor and a touch of heat to the dish, enhancing the overall taste experience. Additionally, we replace some of the original Japanese ingredients with locally available ones, such as using lamb or chicken instead of seafood or tofu, and incorporating regional vegetables like okra and eggplant. We alse have the original recipe for Kushiage, so you can check it out.

• 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) boneless lamb or chicken, cut into bite-sized pieces
• 1 cup gram flour (besan) 1 cup gram flour (besan)
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying
• Skewers Skewers
• Assorted vegetables (such as okra, eggplant, bell peppers) for skewering Assorted vegetables (such as okra, eggplant, bell peppers) for skewering

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine gram flour, rice flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. 2.
   Gradually add water to the mixture while whisking, until a smooth batter is formed. The consistency should be thick enough to coat the ingredients.
3. 3.
   Heat vegetable oil in a deep pan or fryer to medium-high heat.
4. 4.
   Skewer the lamb or chicken pieces and assorted vegetables onto the skewers.
5. 5.
   Dip each skewer into the batter, ensuring all sides are coated evenly.
6. 6.
   Carefully place the skewers into the hot oil and fry until golden brown and crispy.
7. 7.
   Remove the skewers from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Saraiki-style Kushiage hot with your favorite dipping sauce or chutney.

Treat your ingredients with care...

• Lamb or chicken — Ensure the meat is cut into bite-sized pieces to ensure even cooking and easy skewering.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Soak the skewers in water for 30 minutes before using to prevent them from burning during frying.
• Serve the Kushiage immediately after frying to maintain its crispiness.

Serving advice

Saraiki-style Kushiage is best served hot as an appetizer or main course. Arrange the skewers on a platter and garnish with fresh herbs like cilantro or mint. Serve alongside a tangy tamarind chutney or a cooling yogurt dip to complement the flavors.

Presentation advice

To enhance the presentation, place the skewers on a bed of lettuce or cabbage leaves. Drizzle some additional chutney or sauce over the skewers for an attractive and appetizing look.