Preparation Time: 10 hrs
Cooking Time: 20 mins
Makes 4 servings
Show me for servings
Ingredients
2 potatoes , boiled and mashed
1 cup moong (whole green gram) , cooked
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
2 tbsp bread crumbs
1 tsp curry powder
1 tsp pomegranate (anar) seeds powder
a pinch of tandoori food colour
salt to taste
2 tbsp chopped coriander (dhania)
oil for cooking
Method
Combine all the ingredients in a bowl and mix well.
Divide the mixture into 15 to 20 equal portions and shape them into round flat kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Serve hot.
Cooking Time: 20 mins
Makes 4 servings
Show me for servings
Ingredients
2 potatoes , boiled and mashed
1 cup moong (whole green gram) , cooked
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
2 tbsp bread crumbs
1 tsp curry powder
1 tsp pomegranate (anar) seeds powder
a pinch of tandoori food colour
salt to taste
2 tbsp chopped coriander (dhania)
oil for cooking
Method
Combine all the ingredients in a bowl and mix well.
Divide the mixture into 15 to 20 equal portions and shape them into round flat kebabs.
Heat the oil in a kadhai and deep fry the kebabs till they turn golden brown and crisp form all the sides.
Serve hot.
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