Mixed Vegetable Kebab Rolls With Mint Chutney
- Ready In:
- 2hrs
- Ingredients:
- 36
- Serves:
-
5-8
ingredients
- 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 asafoetida powder
directions
- 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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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>