Mixed Vegetable Kebab Rolls With Mint Chutney Recipe #120859
This is awesome!!! I found the recipe in the Thursday magazine{Feb 26- March 3 ' 2004}. This was submitted by Seizal H. Kapadia. Enjoy!
2 hours | 1 hour prep
SERVES 5 -8
- 2 onions, peeled and grated
- 3 carrots, washed and steamed
- 100 g French beans, washed and chopped
- 1/4 kg potato, washed
- 1 raw banana
- 1 small beetroot, washed and peeled
- 1 tablespoon chopped fresh coriander leaves
- oil, to deep fry
- 3 tablespoons bengal gram flour
- 3 tablespoons dry breadcrumbs
- 6 slices white bread
- 1 tablespoon fresh cream
- salt
- sugar
To be ground to a paste
- 4 garlic flakes
- 1/2 inch piece ginger
- 1 teaspoon poppy seed
- 4 green chilies
- 1/2 teaspoon cumin seed
- 1/4 teaspoon anise seed
- 2 green cardamoms
- 1/2 teaspoon black pepper
- 2 teaspoons vinegar
- 1 inch cinnamon stick
- 2 cloves
For mint chutney
- 2 cups fresh mint leaves
- 1 cup fresh coriander leaves
- 6 green chilies
- 1 small onion
- 1 tablespoon grated fresh coconut
- salt
- 1 teaspoon oil
- 1 tamarind pulp (lemon-sized ball)
For seasoning the mint chutney
- 1/4 teaspoon black mustard seeds
- 1 teaspoon bengal gram dal
- 1 pinch asafetida powder
- To prepare the kebab rolls:.
- Pressure cook the potatoes in a pressure cooker. Peel and mash them.
- Wash the pressure cooker nicely.
- Steam the raw banana now in the pressure cooker with its skin on for 5 minutes under pressure. Peel and mash.
- Grate the cooked carrots and beetroot.
- Heat a tablespoons of oil in a pan.
- Fry the grated onion in the oil until it turns golden brown.
- Add the ground masala paste, salt and sugar to it.
- Mix well until the raw flavour is gone.
- 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 cylinder rolls.
- Deep fry the rolls in hot oil till they are crispy.
- Drain excess oil on clean kitchen paper towels.
- Serve hot with mint chutney and tomato ketchup.
- Method for mint chutney:.
- Heat a tablespoons of oil in a pan.
- Fry the chillies, small onion, mint leaves and corriander in it, one at a time.
- Add the coconut at the 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.
- Add them over the chutney.
- Mix well.
- Serve with kebab rolls.
- Enjoy!
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5 stars