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Tuesday, 13 September 2011

Vegetable Kebab


Potatoes: 2 medium sized, boiled and peeled
Paneer: 1 cup
Cauliflower: 1 cup
Cabbage: 1 cup
Green chili: 2, finely chopped
Coriander leaves: 2 tsp, finely chopped
Maida: 1 cup
Chili powder: 1 tsp
Ghee: 2 tsp
Salt: As per taste
Water: 1 cup
Oil: For deep frying

Grate the boiled potatoes, paneer, cabbage and cauliflower. Heat ghee in a pan and fry both cabbage and cauliflower for 4-5 minutes. Then add potato, paneer, green chilies and salt. Check the salt at this stage and cook till all the water from the vegetables dries up. Remove from the fire and allow it to cool. Make small balls of the mixture and flatten between your hands and keep aside. Make a batter by mixing maida, ¼ tsp salt, chili powder in 1 cup of water. Heat oil in a frying pan, dip all the kebabs in the maida batter and deep fry them till golden brown. Serve them hot with pudina or tomato sauce.

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