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2 cups -
1 cup - onion, finely chopped
1 tsp - ginger, finely grated
1 tsp - garlic, finely chopped
2 tsp - coriander leaves, finely chopped
1 tsp - green chillies, finely chopped
2 tsp -
salt to taste
2 tsp - cornflour
2 slices - bread
to dip the kabobs before rolling in the breadcrumbs.
How to Make Matar Kabobs
Cook matar in the microwave for 3 to 4 minutes till it softens.
Drain excess water if any and mash the cooked matar properly with hand (do not grind).
Mix all the ingredients and shape it like a kabob.
Do not leave the mixture for long after adding salt.
It is not necessary to add bread slices to the mixture if the consistency is good enough to hold the shape of a kabob.
Dip each kabob in a thin paste of maida/egg and roll it in the breadcrumbs.
Deep fry the kabobs till crispy brown and serve hot with coriander chutney.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.