Luscious Vegetarian Parsi Kebabs Easy Recipe
Vegetarian Parsi Kebabs – Tempting Indian Deep Fried Delights!
YIELD/SERVES: 5
CALORIES – 3,537.43
Formulation:
- Boiled potatoes – 5 medium size
- Bread slices – 3
- Inexperienced chillies – 1 -2
- Salt to model
- Dry mango powder – ½ teaspoon
- Crimson chilli powder – ¼ teaspoon
- Indian garam masala – ¼ teaspoon
- Dry fenugreek leaves – 1 tablespoon
- Oil for frying the kebabs
- Boiled chana dal (bengal gram) – ½ cup
- Desiccated coconut – 2 tablespoons
- Cashews chopped – 4 – 5
- Raisins – 7-8
- Semolina – 2 tablespoons
Instructions:
- Salvage a bowl, mash boiled potatoes in it with the good thing about a potato masher or spatula.
- Add in the whole dry spices and combine nicely to build a tender combination. Add in the dry fenugreek leaves.
- In a bowl of water, dip bread slices one after the other, squeeze them with each and every the hands and drain the water from it and combine it into the mashed potatoes combination. These act as a binder.
- Potato combination is prepared and now we have to put together the stuffing for the Kebabs.
- Combine nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
- Manufacture itsy-bitsy balls from this combination (size of a itsy-bitsy lemon or a boiled egg yolk). These balls we can absorb in the potato combination.
- To draw the Kebabs, retract a bit of higher size potato combination ball on your hands and flatten it and absorb it with the chana dal itsy-bitsy balls and shut the kebabs overlaying the chana dal yellow ball,to build an oval shape. Press gently with your hands.
- Roll these oval formed Kebabs in the semolina flour earlier than frying.
- Warmth vegetable oil in a heavy-bottomed skillet and deep fry these kebabs, till golden brown on each and every the perimeters turning them gently.Fry them on medium to high flame.
- Serve sizzling with mint chutney.
