Vegetable Kebab Video by Tarla Dalal Video by Tarla Dalal
This page has been viewed 17628 times
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
15 kebabs
Ingredients
Main Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions
1 cup boiled peeled and grated potatoes
3 tbsp besan (Bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
oil for deep-frying
To Be Mixed Into A Onion Masala Mixture (for Serving)
1/2 cup finely chopped onion
1 tsp chilli powder
1 tsp dried mango powder (amchur)
salt to taste
Method
- Squeeze out all the water from the bottle gourd, combine it with all the remaining ingredients in a bowl and mix well.
- Divide the mixture into15 equal portions.
- Shape 3 portions of the mixture into a 50 mm. (2”) diameter flat round kebab.
- Heat the oil in a deep non-stick kadhai and deep-fry the few kebabs, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 3 and 4 to make 12 more kebabs in 4 more batches.
- Whilst the kebabs are hot, press them flat using a spoon and sprinkle a little onion masala mixture on top of each kebab.
- Serve immediately.
See step by step images of Vegetable Kebab