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Wednesday, 21 January 2015

Butte ke Kabab

1/2 cup sweet corn kernels
2 small boiled potatoes
1/4 cup rated carrot
3 green chillies crushed
1/2 inch ginger piece grated
1 tsp garam masala
1/4 cup fresh bread crumbs
1/4 cup dry bread crumbs
Salt to taste
Chopped coriander leaves
1 tsp kasuri methi
Oil for deep frying
Tomato katchup for serving

  • Coarsely grind sweet corns and put in a large bowl
  • Mash the potatoes
  • Combine all the ingredients from no1 to 11
  • Shape into kababs
  • Roll them in dry bread crumbs and deep fry in oil on medium flame till brown and crispy
  • Serve hot with ketchup .

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