Cook the Thatta Payaru

Wash and soak thatta payaru in water overnight. Add in the thatta payaru to a pressure cooker. Add in a teaspoon of salt and three cups of water. Cook for 4-5 whistles. Let the pressure settle before opening. Grind the thatta payaru to a coarse paste. The mixie might not grind if you add all the thatta payaru at one go. Add the thatta payaru in small amounts and grind to a coarse paste. Set aside.

Kebab Masala

Heal coconut oil in a pan and add in the ginger and curry leaves. Saute for a few seconds. Add in the onions and sauté till the onions are soft. Once the onions are soft, add in the green chillies and besan. Saute for a couple of minutes so the besan gets roasted. Add in all the spice powders and the salt. Saute for a couple of minutes. Add in the mint and coriander leaves and mix well to combine. Set aside to cool

Peanut – Aval Powder

Grind the roasted peanuts and aval together to a coarse powder. Set aside.

Kebab Mix

Take a bowl and add in the ground thatta payaru, ground peanut mixture, kebab masala, butter and juice of a lime. Mix well.

Soak the skewers in water for one hour. Soaking the skewers will help the skewers from burning while grilling / baking. Dip the palms in water. Take a ball of thatta payaru mixture and form a tight kebab on a skewer.

Air Fry

Sprinkle oil on the kebab
Air Fry the kebabs – 180 degree Celsius for 10 – 12 minutes.

Serve

Serve the air fried kebabs with hot mayo, sliced onions and lime / lemon wedges. Sprinkle some coriander leaves. Serve hot.