Aloo Ke Kebabs (Potato Kebabs)

This tea time snack is a tasty alternative for those who love kebabs but are vegetarian.

Ingredients:

• 1 cup potato boiled and mashed
• 1 cup grated cottage cheese (paneer)
• 1 tbsp corn flour
• 1 tsp ginger grated
• 1 tsp white pepper powder
• 1 tbsp lemon juice
• ¼ cup chopped cashew nuts
• 2 tbsp coriander leaves chopped fine
• 2 tbsp green chilies chopped fine
• Breadcrumbs/maida for crumbing
• Salt to taste
• Oil for frying

Method:

• Mix paneer and boiled mashed potato well. Add corn flour, ginger grated, white pepper powder, salt and lemon juice. Mix well.
• Knead the potato mix (dough) well until it is smooth and soft.
• Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Put some of the chopped cashews, chopped coriander leaves and chopped green chilies in the potato cup, and cover with the potato mix around it to make a ball. Roll each cylinder in breadcrumb/maida and refrigerate for about 10-15 minutes.
• Heat oil in a deep pan or kadhai on medium heat and fry the potato rolls until light brown.
• Serve with Green Chutney or Tamaatar Ki Chutney of your choice.

Do You Know?

Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.

The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

Masoor Dal Kebabs

It is great snack dish for whole family

Ingredients:

• 1 cup Masoor dal / Red Lentil
• 1 tbsp grated ginger
• 2 green chilies finely chopped
• 1 small onion finely chopped
• 2 cloves of garlic
• ½ tsp garam masala
• ½ tsp red chili powder
• Salt to taste
• 2 tbsp yogurt
• ¼ cup finely chopped cilantro leaves
• ½ cup dry roasted besan (Gram flour)
• 1 medium boiled mashed potato
• ¼ cup semolina or breadcrumb
• Cooking oil for deep frying

Method:

• Soak Masoor dal in water for 2 hours. Put soaked moistened Dal in a blender, or a processor with minimum possible water. Grind it coarsely. It should be grainy not a fine paste. Another way is to cook the soaked dal in pressure cooker till soft in two cups of water (just enough to cook the dal).
• Heat 2 tbsp oil in a non-stick pan. Add garlic paste and the coarsely ground dal and sauté over medium heat to get rid of moisture.
• When the mixture starts drying out add boiled mashed potato, roasted gram flour (besan), garam masala, red chili powder, chopped onion, chopped green chili, grated ginger, chopped coriander leaves, yogurt, salt to taste. The sautéed ground dal should be damp not wet. It should be firm like roti dough. Switch off the gas and keep aside to cool.
• Knead the dal dough well till smooth and soft.
• Divide the dough into equal parts. Roll each part into small balls, and then flatten them to look like little cylinders.
• Roll each cylindrical cutlet in semolina or breadcrumb and refrigerate for about 10-15 minutes.
• Heat oil and deep fry on medium heat till crispy brown.
• Serve hot with chutney of your choice.

Note: Semolina does not absorb the oil while frying so kebabs are dry and crispy from outside. It gives different appearance also.

Do You Know?

Lentils (Dals) and Beans are a huge part of the Indian diet. Not only are Dals delicious to eat and versatile, they are really good for health too.

Lentils are rich in protein. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or egg will provide a complete protein.

Just one cup of cooked Daal can give you as much as 62 per cent of your daily dietary fibre requirement. Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes.

Ground Turkey Kebabs

These soft flavorful Ground Turkey kebabs make a great snack food.

Ingredients:

For Marination:

• 1 pound minced Turkey
• 1 tbsp ginger grated
• 1 tbsp green chili chopped fine
• ¼ cup finely chopped onions
• ¼ cup cilantro leaves finely chopped
• ¼ cup mint leaves finely chopped
• 1 tbsp lemon/lime juice
• 1 tsp brown cardamoms coarsely ground
• 1 tsp black pepper coarsely ground
• 1 tsp red chili powder(optional)
• Salt to taste
• 1 tbsp cooking oil

Kebabs:

• 1 egg
• Fresh breadcrumbs of 2 slices of bread or 2-3 tbsp dry breadcrumbs
• Cooking Oil for deep frying

Method:

• Mix all the ingredients in the mince and marinate for 1 to 2 hours at room temperature.
• Combine marinated mixture, eggs, and breadcrumbs. Knead the mixture well like dough for Chapati (flat bread).
• Now take approximately 2 tbsp of mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball.
• Heat oil and deep fry until brown on medium heat.
• Serve hot with green chutney and green salad.

Do You Know?

The Turkey is often cited as the culprit in after dinner lethargy. Turkey contains L-tryptophan, an essential amino acid (present in all proteins), which is documented with sleep inducing effect. Tryptophan metabolizes into serotonin and melatonin neurotransmitters that exert a calming effect and regulates sleep.

Actually tryptophan from turkey alone is not what makes us tired, it is the carbohydrate-rich (as opposed to protein-rich) meal that increases the level of this amino acid in the brain and leads to serotonin synthesis and thus contributes to the exhaustion and drowsiness after the meal.

Carbohydrates stimulate the pancreas to secrete insulin. When this occurs, some amino acids that compete with tryptophan leave the bloodstream and enter muscle cells. This causes an increase in the relative concentration of tryptophan in the bloodstream. Serotonin is synthesized and you feel that familiar sleepy feeling.

Galawati Kebabs (Minced Lamb Kebab)

These delicious kebabs are the mainstay of Awadhi cuisine from Lucknow, Uttar Pradesh (North India). 'Galawati' means 'melt in your mouth'.

The actual recipe is supposed to have more than 100 aromatic spices and high fat content. The secret of making juicy and soft Galawati kebabs is the use of high fat content i.e. about 20% of the fat. High fat also makes it responsive to tenderizers.

In my recipe of the Galawati kebabs less fat and less aromatic spices are used. The minced lamb meat is tenderized by raw Papaya to make kebabs soft. Round patties formed are stir fried over griddle and served with Green Coriander Chutney.

Ingredients:

• 1pound goat/lamb very finely minced
• 2 tbsp raw papaya paste
• 1 large onion in the form of paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• ½ tsp green chili paste
• 1 tbsp finely chopped mint leaves
• 1 tbsp milk powder
• 4 tbsp butter/ghee
• ½ tsp red chili powder
• ¼ tsp Ground Cloves
• ¼ tsp Ground Cinnamon
• ½ tsp Ground Cardamom
• ½ tsp Black pepper ground
• 1 tsp Kewra water (available in Indian Grocery Stores)
• Pinch mace powder (Javitri)
• 3-4 tbsps Bengal Gram Flour, lightly roasted
• Salt to taste
• 4 tbsps oil/ghee to pan-fry the kebabs

Method:

• Combine ground lamb, papaya, salt and pulverize it in the Food Processor or grind it fine into mincing machine. Keep it aside to marinate for one hour.
• Heat 4 tbsp of ghee/butter in a pan. Add Onion, Green chili, Garlic and Ginger paste. Sauté until moisture is evaporated and the paste is almost brown. Remove it from heat.
• Mix in cloves, cinnamon, cardamoms, red chili, mace and black pepper powder. Add milk powder and Kewra.
• Stir in marinated lamb including the papaya and finely chopped mint leaves.
• Sprinkle roasted Besan over the mixture. Knead well into soft dough. Add more Besan if needed. Let mixture rest for 1 hour in refrigerator.
• Remove the mix from the refrigerator and knead again. Divide the mix in to small portions. Form the balls and press them into round patty like structures.
• Heat the ghee in a heavy-bottomed skillet (on a medium flame) and pan-fry the kebabs until golden on both sides.
• Serve with Mint-coriander chutney and Khasta Paratha.

Do You Know?

Avadh was the birthplace of some of the finest food in the land. The Nawabs of Avadh had always craved the best foods even when old and toothless. This led to the innovation of one of the most celebrated kebabs of the day, the Shahi Gilawat ka Kebab, reputed to be so tender that even a toothless person could eat it without difficulty. It is also said to contain over a hundred aromatic and digestive spices that were supposed to ensure one's continued health and well-being.

Chapali Kebabs

Made with ground lamb; marinated in spiced fresh papaya paste; mixed with egg and breadcrumbs; and pan-fried.
'Chapali' is a 'chappal or slipper' worn on feet. It refers to the oval shape of the Kebab which is about 5” long and ½" thick. This kebab was brought down to India from Afghanistan.

Ingredients:

• 1 pound minced lamb
• 1 tsp garlic paste
• 1 tbsp ginger grated
• 1 tsp green chili paste
• 1 tbsp fresh papaya paste
• 1 tbsp lemon/lime juice
• 1 small onion finely chopped
• 2 tbsp cilantro leaves finely chopped
• 2 tbsp mint leaves finely chopped
• 1 tsp black pepper coarsely ground
• 1 egg
• 2 tbsp breadcrumbs or besan
• Oil or ghee for pan frying

Method:

• Mix all the ingredients in the mince and marinate for 4 to 6 hours at room temperature.
• Combine marinated mixture, eggs, and breadcrumbs or besan. Knead the mixture well like dough for Chapati.
• Now take approximately 3-4 tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are oval shaped and little bigger in size than the usual ones (about 5" long and ½" thick).
• Store minced patties in the refrigerator for about 1 hour.
• Heat the oil in a frying pan. When it becomes hot, reduce the heat and pan fry the kebabs in it until brown.
• Serve the Chapali kebabs hot with onion, tomato slices and chutney.

Do You Know?
Pashtuns introduced Chapali Kebabs to Peshawar region of India. Pashtuns are also called as Pathans or Ethnic Afghans. It is an Eastern Iranian ethno-linguistic group with populations primarily in Afghanistan and in the North-West Frontier Province and Balochistan province of Western Pakistan.

Rajma Kebabs (Red Kidney Bean Kebabs)

These Rajma kebabs are delectable, for not only are they easy to prepare, they are a good source of protein also.

Ingredients:

• 2 cups boiled Rajma ( or Canned Red Kidney Beans)
• 1 small onion chopped
• 1 tsp ginger grated finely
• ½ tsp garlic grated finely
• ½ tsp garam masala powder
• ½ tsp red chili powder
• ½ tsp amchur (dry mango powder) or 1-2 tbsp lemon juice
• 1 green chili finely chopped
• ¼ cup finely chopped cilantro leaves
• 2-4 tbsp bread crumbs
• Salt to taste
• Cooking oil for Stir frying

Method:

• Strain the boiled or canned Rajma, it should not have any water left in it. Mash it with potato masher in a bowl.
• Mix mashed Rajma with onion, grated ginger, grated garlic, red chili powder, garam masala, amchur or lemon juice, chopped green chilies, cilantro leaves, salt , 2 tbsp bread crumbs and 2 tbsp oil. Knead well until soft dough is formed. If required add more breadcrumbs.
• Divide the dough into equal parts. Flatten each portion into round or oval shaped kebabs.
• Heat oil and stir-fry Rajma kebabs carefully on medium heat until crisp and brown.
• Serve hot with chutney and salad of your choice.

Do You Know?

Kidney beans are a good source of protein, and when combined with a whole grain or brown rice, these provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods.

Besides protein these kidney beans also provide the blood sugar stabilizing and heart health benefits of the soluble fiber.

Lamb Ribs Kebabs

You can use Lamb ribs or chops (which have very less meat on them) to make kebabs.

Ingredients:

• 10-12 Lamb ribs
• 1 pound Ground Lamb
• 1 tbsp garlic minced
• 1 tbsp ginger minced
• 1 tsp red chili powder
• ½ tsp garam masala
• ½ cup onion finely chopped
• 2-3 green chilies finely chopped
• ¼ cup cilantro leaves finely chopped
• 2 tsp lemon juice
• Salt to taste
• 2 eggs beaten
• 2-4 tbsp roasted Besan
• Cooking oil or ghee for pan frying

Method:

• Mix ground Lamb, minced ginger, garlic, chili powder, garam masala, chopped onion, chopped green chilies, lemon juice and marinate the mixture for 4 to 6 hours at room temperature.
• Put all the ingredients in a food processor and process in pulse mode.
• Combine marinated Lamb mixture with eggs, cilantro leaves, salt and Besan. Knead like dough for Chapati.
• Form oval or round patties about 2-3" long and ½" thick around one end of the Lamb chops or ribs.
• Keep in the refrigerator for about 1 hour.
• Pan-fry Kebabs with Oil or Ghee until brown.
• Serve hot with Chutney / Sauce and Onion rings.

Do You Know?

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refer to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs).

They can be roasted, grilled or smoked.

A set of ribs served together (3-4 or more), is known as a rack (such as a rack of ribs).

In American cuisine, ribs usually refer to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauce. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.

Chicken Lollipops

Chicken wings are given shape of Lollipops. Nowadays these are easily available in the market.

Chicken Lollipops are marinated in chicken masala and ginger garlic paste; coated in a spicy red batter and deep-fried in oil. Serve hot as appetizer with salad.

Ingredients:

• 10-12 Chicken Lollipops
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• 1 tsp Chicken Masala
• 1 tsp green chili paste
• 1 tsp cilantro leaves paste
• 1 tbsp lemon juice
• 1 Egg
• 2 tbsp Maida (or All Purpose Flour)
• 2 tbsp Corn Flour
• Salt to taste
• ¼ tsp red food color
• Cooking Oil for deep frying

Method:

• Put all the chicken lollipops in a bowl.
• Add ginger, garlic, cilantro leaves and green chili paste to the chicken. Mix well.
• Add maida or all purpose flour, corn flour and chicken masala to the same. Break one egg into the bowl, add red food color, and salt to taste. Mix well.
• Keep aside for 1 hour to marinate.
• Heat some oil in a kadhai or wok on medium flame. Deep-fry chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Discard marinade.
• Serve hot with salad as a appetizer.

Do You Know?

Chicken lollipop is an appetizer served before the main courses of a meal. It is made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy batter and deep-fried. It is also a popular item in Indian Chinese Cuisine.

Kaleji Seenkhs (Goat Liver Kebabs)

This simple dish can be made ahead of time and grilled quickly when you're ready to eat. It makes a great appetizer.

Ingredients:

• 20 Fresh Kaleji (Goat Liver) pieces cut into cubes
• 8-10 Raspberries or cherry tomatoes
• 3 medium onions (scale leaves separated and cut into 1" square pieces)
• 3 large capsicum cut into 1” square pieces
• 3-4 medium hard red tomatoes cut into 1”square pieces
• 1 cup yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp green chili paste
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp cooking oil
• 1 tbsp lemon juice

Method:

• Mix the yogurt with the chili powder, turmeric powder, green chili paste, ginger paste, garlic paste and salt. Whisk to get a smooth paste.
• Add the cubes of Kaleji (Liver) to this paste and coat well. Allow marinating for 4-5 hours.
• In a non-stick pan add 1 tbsp of oil and add only marinated Kaleji pieces (without marinade). Cook covered till Kaleji pieces are almost tender.
• On wooden barbecue skewers, alternate cubes of Kaleji with the onion squares, tomato squares and green bell peppers squares in a combination of your choice.
• Use raspberries or cherry tomatoes for the tips of the barbecue skewers.
• Grill on a barbecue or in the oven until the vegetables are soft as per your liking. I like crunchy half cooked vegetables.
• Garnish with lemon juice and serve.

Do You Know?
Animal livers are rich in iron and Vitamin A.
Cod liver oil is commonly used as a dietary supplement.

Dal Kebabs

It is a great protein rich snack dish for whole family.

Ingredients:

• ½ cup Chana Dal (Bengal Gram)
• ½ cup split Moong Dal (Green Gram)
• 1 onion finely sliced
• 1 tsp ginger garlic paste
• ½ tsp garam masala powder
• ½ red chili powder
• ½ tsp ginger powder
• Salt to taste
• ½ chat masala
• ½ tsp fenugreek powder (optional)
• ½ saunf powder (Fennel Seeds)
• 1 tbsp mint leaves (Pudina) finely chopped
• 1 tbsp cilantro finely chopped
• 1 green chili finely chopped
• 1” cinnamon stick
• 1 large brown cardamom
• 1 cup cooking oil

Method:

• Soak both the dals in water for about 3-4 hrs.
• Heat 2 tbsp of cooking oil in a small pan on a medium flame. Add sliced onions and fry until they are golden brown.
• Grind the soaked dals and fried onion to a thick paste using minimum water.
• Now heat 3-4 tbsp of cooking oil in a medium-sized non-stick pan, on a medium flame. Add cinnamon and brown cardamom and stir-fry until they are light brown.
• Add ginger garlic paste to it and fry until pink in color. Now add dal paste and fry for about 5 minutes until dal is dehydrated and can be shaped into balls.
• Remove dal mix from heat and cool it.
• Add all the ingredients to it except oil and mash it with hands to get smooth dal dough. Remove cinnamon stick and cardamom piece.
• Divide the dough into 8-10 equal parts. Flatten each portion into round patty shaped kebabs.
• Heat 2 tbsp of oil in a frying pan and shallow fry these kebabs on medium heat. Turn the kebabs and add more oil. Fry until they are light brown and crispy.
• Garnish with onion, tomato and serve hot with Mint-coriander chutney.

Do You Know?
The word kebab is derived from the Persian (aab means water and kum means less - it is a dish cooked with less water).
Not all kebabs are made of meat. From the state of Kishengarh in Rajasthan comes the dahi ka kebab, made with yogurt and chickpea flour flavored with saffron.

Shami Kebab

Ground lamb is mixed with pre-cooked legume and curry spices. It is then formed as a hamburger patty and pan-fried.
I prefer to make these kebabs with bone less lamb/goat instead of ground lamb/goat. Serve these kebabs with Mint-Coriander Chutney.

Ingredients:

• 1 pound Goat/lamb bone less cut into small pieces
• ¼ cup split Chick Peas or Desi Chana Dal
• 1 tbsp garam masala
• 4-6 green chilies
• ¼ cup chopped cilantro
• ¼ cup finely chopped mint leaves (Pudina)
• 2 small onions sliced and fried crispy brown
• 2” ginger piece
• 1 bay leaf
• 2 brown cardamoms
• 1 egg beaten
• 2 tbsp ghee or cooking oil
• Salt to taste
• 1 cup cooking oil or ghee to shallow fry

Method:

• Boil Goat/Lamb with washed Bengal Gram, ginger, bay leaf, and cardamoms until the lentils are completely mashed and the meat is cooked. Dry all the water and cool it.
• Now grind the boiled and cooled meat mix with crispy brown onion, green chilies chopped cilantro and chopped mint leaves in food processor. Better result you get when you grind meat mix in ‘Meat Grinding Machine’.
• Add beaten egg, 2 tbsp cooking oil, garam masala and salt to meat mix and knead well. Break off 1 tbsp of the minced dough; wet your palm and place it in the center of your palm shape it into a smooth ball and then press it to give it a Patti shape.
• Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kebabs until golden on both sides.
• Cool on paper towels. Serve hot with mint cilantro chutney.

Do You Know?

Shami Kebab was created by a Nawab in Palanpur (Rajasthan).

The Kebab has been an evolving term. During the times of Changez Khan, the horse back riders would kill an animal, clean it, cut it into pieces, thread the pieces over the daggers or swords and cook over open fire. That was the first Kebab, a piece of meat threaded on a dagger and cooked over open fire. In United States, Kebab refers to Turkish definition of Shish Kebab. In Turkey, Shish kebab means 'skewer with grilled meat'. With time, the Kebab has evolved from whole muscle meats to minced meats, and even non-meats.

Chicken Reshmi Kebabs

Chicken Reshmi Kebab is one of the most liked foods world over. The nicest thing about this dish is that it's really easy to make.
Prepare and store it. Eat it as such or add in any other dish.

Ingredients:

• 2 pounds boneless and skinless chicken breasts
• 2 tbsp lemon juice
• 2 tbsp chicken tikka masala (available in Indian Grocery Stores)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 cup plain yogurt
• Salt to taste
• 2 tbsp cooking oil
• 2 tbsp butter

Method:

• Cut chicken in 1 ½” cubes.
• Mix all ingredients with chicken in a bowl, cover and refrigerate overnight.
• Preheat oven to 350 degree F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Arrange bamboo skewers on a baking tray which is filled with 4 cups of water.
• Bake in the oven for 20 to 30 minutes or till the chicken is just tender.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.
• Serve with salads as starter.

Note:
To make Reshmi Kebabs soft and tender, marinate them for a longer time (I personally marinade them overnight) and don't overcook.
Keeps the pieces bite sized and cook them hot and fast.

Tips:
If chicken kebabs are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a baking tray or a closed pan, and letting it steam up around the food, a method commonly known as braising, the kebabs will be cooked really soft.

Do You Know?

Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven.

Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.

Chicken Tangri Kebab ( Chicken Drumsticks)

Deep fried chicken legs (Drumsticks) marinated in yogurt, ginger, garlic and spices.

Ingredients:

• 6 small leg pieces of chicken (small drumsticks)
• 1 tbsp yogurt
• 1 tbsp lemon juice
• 1 tbsp chicken tikka masala (available in Indian Grocery Stores)
• Salt to taste
• 1 tbsp ginger garlic paste
• A few drops of edible orange color
• 1 tbsp all purpose flour (maida)
• Cooking oil for deep frying

Method:

• Clean and wash the chicken legs and make slits on them.
• Mix all the ingredients along with 1 tbsp of oil and marinate chicken legs in it for about an hour.
• Heat oil in a skillet. Deep fry these legs. When cooked take out them on an absorbent paper. (Big drumsticks can be made by boiling/cooking them before frying).
• Sprinkle lemon juice.
• Wrap the ends of drumsticks with aluminium foil to give a neater look and serve with onion rings.

Tips: Mix your marinade right in a heavy-duty zip-lock food storage bag. Add the chicken, squish a bit to mix.

To cook marinated chicken, just lift out of the marinade and place on the skillet. Don't rinse or dry with paper towels.

Hara Bhara Kebab ( Green Gram Vegetable Kebab)

Green gram, potato and vegetables are used to make nutritious cutlets.

Ingredients:

• 1 cup of split green gram lentil with skin
• 1 big boiled and mashed potato
• 1 cup cut frozen vegetables ( beans peas carrot)
• 2 chopped green chilies
• ½ cup chopped spring onion
• ½ cup chopped green coriander leaves
• 1 tsp garam masala
• 1 tsp chat masala
• Salt to taste
• Breadcrumb

Method:

• Soak moong dal for 2 hours.
• Cook in an open pan on slow fire with 4-5 cups of water till it is just tender. Strain if water is left. Cool it.
• Mash dal with ladder. Now add mashed potato to it.
• Thaw frozen vegetables, squeeze out water from them by pressing them hard between the palms. Mix them with dal potato mix.
• Add spring onion, green chili, garam masala, chat masala and salt.
• Mix it well. Shape them in the form of balls of equal size.
• Press each ball one by one between the palms and coat it with breadcrumb.
• Keep in the refrigerator for ½ hour before shallow frying them.
• Eat as a snack with green chutney or make burger.

Do You Know?

Breadcrumbs or bread crumbs are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, thickening stews and adding inexpensive bulk to food items.

Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a different blade to make coarse or fine crumbs.

However the crumb of bread also refers to the inner soft part, as distinguished from the crust.

Dry breadcrumbs are made from very dry bread, either several days old or often baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.
The bread used to make soft or fresh bread crumbs is not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.