Ingredients:
- 1 large potato, boiled, mashed
- 1 green chili, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon gram powder (besan) (optional)
- 1/3 teaspoon chili powder
- 1/3 teaspoon salt
- 1 teaspoon fresh coriander leaves, chopped
- Oil for shallow frying
Directions :
1- Place boiled mashed potato, green chili and coriander in a bowl.
2- Heat 1 teaspoon gram powder (besan) in a dry frypan, stir until slightly darker in colour, and remove from heat.
3- Add gram powder, chili powder, lemon juice and salt. Mix well until evenly blended.
4- Shape into round kababs (pate), 2.5 inches in diameter and about 1/2 inch thick.
5- Heat a little oil in a frying pan. Fry the kababs, a few at a time, fry until crisp and golden brown, turning occasionally.
6- Place the kebabs on a plate covered with a tissue to absorb the access oil and then transfer to a serving plate.
7- Serve with mint or coriander chutney, at tea or as a side dish at dinne
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