SABZ GALOTI KEBAB

INGREDIENTS

  • 600gms beans
  • 250gms carrot
  • 50 gms baby corn
  • 150gms cauliflower
  • 100 gms peas
  • 50 gms mushrooms
  • 100 gms boiled potato
  • ½ tablespoon ginger-garlic paste
  • Salt (according to taste)
  • 1½teaspoon yellow chili powder
  • Pinch of cardamom-mace powder
  • 4-6 cloves
  • Oil to fry
  • 1 tablespoon ghee
  • ½ teaspoon garam masala

COOKING DIRECTIONS

Peel carrots and cut cauliflowers in small pieces.

Boil these vegetables. Using a clean cloth squeeze out water from vegetables.

Boil peas and mushroom properly. Drain out the water and keep it aside to dry.

Add all vegetables in food processor and mash well. Put mashed vegetables in a bowl.

Now add ginger-garlic paste, yellow chili powder, salt, garam masala and cardamom-mace powder to the mashed vegetables and mix well.

Put this boiled vegetable mixture in a big bowl and
in the middle of the mixture put burning charcoal placed in another small bowl. Pour ghee and add cloves on the charcoal.

Cover the bowl for 8-10 minutes to let the vegetable mixture absorb the smoking flavour. Remove the lid of the charcoal and take out the vegetable mixture.

Divide the mixture into 16 equal proportions. Roll out balls and flatten them using your palms.

Pour oil in a pan and fry them (tikiyas) until they turn golden brown. Serve with chutney.

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