Mixed Vegetable Kebab Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 2 - onions, peeled and grated
  • 3 - carrots, washed and steamed
  • 100 g - French beans, washed and chopped
  • 1/4 kg - potatoes, washed
  • 1 - raw banana
  • 1 - small beetroot, washed and peeled
  • 1 tbsp - chopped fresh coriander leaves
  • 3 tbsp - Bengal gram flour
  • 3 tbsp - dry breadcrumbs
  • 6 slices - white bread
  • 1 tbsp - fresh cream
  • oil, to deep fry
  • salt
  • sugar
  • To be ground to a paste:
  • 4 - garlic cloves
  • 1/2 inch piece - ginger
  • 1 tsp - poppy seeds
  • 4 - green chillies
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - anise seed
  • 2 - green cardamoms
  • 1/2 tsp - black pepper
  • 2 tsp - vinegar
  • 1 inch - cinnamon sticks
  • 2 - cloves
  • For mint chutney:
  • 2 cups - fresh mint leaves
  • 1 cup - fresh coriander leaves
  • 6 - green chillies
  • 1 - small onion
  • 1 tbsp - grated fresh coconut
  • 1 tsp - oil
  • 1 - tamarind pulp (lemon-sized ball)
  • salt

How to Make Mixed Vegetable Kebab Rolls

  • Pressure cook the potatoes in a pressure cooker. Peel and mash them.
  • Wash the pressure cooker and then steam the raw banana with its skin on for 5 minutes under pressure. Peel and mash.
  • Grate the cooked carrots and beetroot.
  • Heat 1 tbsp oil in a pan.
  • Fry the grated onions in the oil until golden brown.
  • Add the ground masala paste, salt and sugar to it.
  • Mix well until the raw flavour disappears.
  • Add the vegetables now to it and fry till the moisture evaporates.
  • Remove from flame.
  • Add the Bengal gram flour, breadcrumbs and the soaked bread slices.
  • Knead well and make even-sized balls out of the mixture.
  • Shape the mixture into thin rolls.
  • Deep fry the rolls in hot oil till they are crispy. Drain excess oil on clean paper towels.
  • Serve hot with mint chutney and tomato ketchup.
  • For mint chutney:
  • Heat 1 tbsp oil in a pan.
  • Fry the chillies, small onions, mint leaves and coriander, one at a time. Add the coconut at the very end.
  • Mix well and remove from flame.
  • Add salt and tamarind.
  • Grind the mixture to a smooth paste.
  • Heat a little oil in a pan.
  • Add the seasoning ingredients.
  • Once they stop spluttering, remove from flame.
  • Pour them over the chutney.
  • Mix well.
  • Serve with kebab rolls.

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