Ingredients

• 250 g - potatoes, boiled peeled and mashed
• 3 slice - bread, soaked in water and squeezed dry
• 3 tbsp - corn flour
• salt
• For filling:
• 1/2 cup - sprouted moong
• 1/2 cup - green peas, boiled and coarsely chopped
• 2 - green chillies (minced)
• 1 tbsp - coriander leaves, chopped
• 1/2 tsp - cumin seeds
• 1/2 tsp - garam masala
• 1/2 tsp - cumin seeds, ground
• 1/4 tsp - ginger, grated
• salt and chilli powder to taste
• Others:
• 2 cups - curd, creamy curd (sweet)
• 1 cup - green chutney, each grated radish, onion, tomatoes and chopped coriander leaves
• 1 tbsp - oil

How to Make Stuffed Kebab Chat

• Mix the potatoes with corn flour, bread and salt and knead to a smooth mixture. Shape into round kebabs and set aside.
• Heat 1 tbsp oil and add cumin seeds and ginger.
• When the seeds start spluttering, add all the filling ingredients, mix well.
• Add a tsp of filling in each kebab and cover nicely so that the filling does not come out.
• Fry to a golden colour.
• To serve, add each kebab in a plate cover with curd.
• Pour chutney on top and decorate with grated radish, onion and chopped coriander leaves.