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Vegetable Kababs
By : Saroj KeringMethod
Mash all the vegetables
Mix together all ingredients except rawa or breadcrumbs.
Shape into patties with a greased hand.
Roll in crumbs or rawa. Heat oil to deep fry.
Fry in hot oil on medium, till crisp and brown.
Turn, repeat for other side.
Drain on kitchen paper or rack.
Serve hot with green and tamarind chutneys or tomato sauce
Making time: 30 minutes
Makes: 15-17 kababs
Shelf life: Best served immediately. (can prepare few hours ahead, roll in crumbs and fry when required)
Ingredients:
3 potatoes, boiled, peeled and mashed
1/2 cup boiled peas
1/4 cup carrots, chopped finely and boiled
1/2 cup french beans, chopped finely and boiled
4-5 green chillies
1 tbsp. plain flour
1 tsp. cornflour
1/4 cup rawa (semolina) or fine breadcrumbs
1/2 tsp. pepper powder
salt to taste
1/4 tsp garam masala
1/4 tsp ginger paste
oil to deep fry
3 potatoes, boiled, peeled and mashed
1/2 cup boiled peas
1/4 cup carrots, chopped finely and boiled
1/2 cup french beans, chopped finely and boiled
4-5 green chillies
1 tbsp. plain flour
1 tsp. cornflour
1/4 cup rawa (semolina) or fine breadcrumbs
1/2 tsp. pepper powder
salt to taste
1/4 tsp garam masala
1/4 tsp ginger paste
oil to deep fry
