Vegetable Kebab

Ingredients

 medium bowl cabbage shredded

1 cup fresh paneer grated

1 cup cauliflower grated

2 potatoes boiled and mashed

3 green chillies chopped

1 cup carrot peeled and grated

1 inch ginger minced

1-1/2 cups all-purpose flour (maida)

1/2 tsp red chilli powder

2 tbsp unsalted and melted butter

Handful coriander leaves (rinsed and chopped)

Salt to taste

Oil for frying

Method

Combine the mashed potatoes and grated paneer in a big bowl.

Melt the butter in a non-stick pan.

Saute grated cauliflower and shredded cabbage for few minutes.

Add the mixture of potatoes and paneer.

Season with the salt and mix very well.

Now add finely chopped green chillies, ginger and carrot.

Saute on medium high flame for 3-4 minutes until it dries.

Add remaining spices along with chopped coriander leaves and mix well.

Stir in for 2 more minutes and remove the pan from the flame.

Set aside to cool.

When the mixture cool down, add little bit of oil and all-purpose flour in it.

Now take some oil in your hand palms and make small balls from the prepared mixture.

While making small balls, flatten and give a proper shape of kebab, you can add little amount of water, if needed.

Heat good amount of oil in a pan.

Drop few kebab’s at a time in hot oil and fry until turns to golden and crispy.

In the same way, make all the vegetable kebabs and drain on oil absorbent paper.

Serve them hot with green chutney and salad.