Ingredients:
Carrots – 1/3 cup, chopped
French Beans – 1/3 cup, chopped
Potato – 2/3 cup, chopped
Coriander Leaves – 1 1/2 tsp
Mushrooms – 6, medium, chopped
Cumin Powder – 3/4 tsp
Garam Masala Powder – 3/4 tsp
Salt – 1/2 tsp
Chaat Masala – 3/4 tsp
Cashew Nuts – 3/4 tsp, chopped
Seedless Raisins – 3/4 tsp
Breadcrumbs – 1/4 cup
Vermicelli – 2 1/2 tblsp, crushed
Oil for deep-frying
Method:
1. Boil all the vegetables till tender. Drain and keep aside.
2. Grind the vegetables to make a thick paste.
3. Mix in the spice powders, salt, raisins and nuts.
4. Divide into equal portions and shape into balls.
5. Sprinkle breadcrumbs on a plate and rolls the kebabs to coat.
6. Sprinkle crushed vermicelli on another plate and roll kebabs to coat thoroughly.
7. Heat oil in a frying pan.
8. Deep fry the kebabs over moderate heat till golden brown.
9. Drain and place on kitchen paper to absorb excess oil.
10. Serve hot.
