When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.
- 2 medium sized carrots, finely chopped
- 1 cup of cabbage, shredded
- 20 beans, finely chopped
- 2 inch piece ginger, finely chopped
- 3-4 cloves, minced
- 2-3 green chillies, finely chopped
- ½ tsp aamchoor (optional- can use lemon juice instead)
- 1 potato, boiled and mashed
- ½ cup paneer (you can also use shredded cheddar cheese)
- ¼ cup fresh bread crumbs
- ½ tsp garam masala
- ½ tsp roasted cumin powder
- 1 tsp red chilli powder
- ½ tsp coriander powder
- ¼ cup fresh cilantro, finely chopped
- salt, to taste
- In a pan, heat 1 tbsp oil. Add the garlic and green chillies. Sauté for a few seconds.
- Add the chopped vegetables and sauté for a few minutes, till the moisture dries. Add in the mashed potato and paneer (or cheese). Let cool.
- Add bread crumbs, ground garam masala, ground coriander powder, red chilli powder, salt and finely chopped cilantro. Mix thoroughly.
- Take some oil in your hand and make rounds and deep fry them for a minute or two.
- Serve with mint chutney or tomato sauce.