Mixed Vegetable Kebab Rolls With Mint Chutney Recipe

Name: Mixed Vegetable Kebab Rolls With Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, peeled and grated; 3 carrots, washed and steamed; 100 g French beans, washed and chopped; 14 kg potato, washed; 1 raw banana; 1 small beetroot, washed and peeled; 1 tablespoon chopped fresh coriander leaves; oil, to deep fry; 3 tablespoons bengal gram flour; 3 tablespoons dry breadcrumbs; 6 slices white bread; 1 tablespoon fresh cream; salt; sugar; 4 garlic flakes; 12 inch piece ginger; 1 teaspoon poppy seed; 4 green chilies; ½ teaspoon cumin seed; ¼ teaspoon anise seed; 2 green cardamoms; ½ teaspoon black pepper; 2 teaspoons vinegar; 1 inch cinnamon stick; 2 cloves; 2 cups fresh mint leaves; 1 cup fresh coriander leaves; 6 green chilies; 1 small onion; 1 tablespoon grated fresh coconut

Servings: persons

2 onions, peeled and grated
3 carrots, washed and steamed
100 g French beans, washed and chopped
14 kg potato, washed
1 raw banana
1 small beetroot, washed and peeled
1 tablespoon chopped fresh coriander leaves
oil, to deep fry
3 tablespoons bengal gram flour
3 tablespoons dry breadcrumbs
6 slices white bread
1 tablespoon fresh cream
salt
sugar
4 garlic flakes
12 inch piece ginger
1 teaspoon poppy seed
4 green chilies
½ teaspoon cumin seed
¼ teaspoon anise seed
2 green cardamoms
½ teaspoon black pepper
2 teaspoons vinegar
1 inch cinnamon stick
2 cloves
2 cups fresh mint leaves
1 cup fresh coriander leaves
6 green chilies
1 small onion
1 tablespoon grated fresh coconut
salt
1 teaspoon oil
1 tamarind pulp (lemon-sized ball)
¼ teaspoon black mustard seeds
1 teaspoon bengal gram dal
1 pinch asafetida powder

1
To prepare the kebab rolls:.
2
Pressure cook the potatoes in a pressure cooker.
3
Peel and mash them.
4
Wash the pressure cooker nicely.
5
Steam the raw banana now in the pressure cooker with its skin on for 5 minutes under pressure.
6
Peel and mash.
7
Grate the cooked carrots and beetroot.
8
Heat a tablespoons of oil in a pan.
9
Fry the grated onion in the oil until it turns golden brown.
10
Add the ground masala paste, salt and sugar to it.
11
Mix well until the raw flavour is gone.
12
Add the vegetables now to it and fry till the moisture evaporates.
13
Remove from flame.
14
Add the Bengal gram flour, breadcrumbs and the soaked bread slices.
15
Knead well and make even-sized balls out of the mixture.
16
Shape the mixture into thin cylinder rolls.
17
Deep fry the rolls in hot oil till they are crispy.
18
Drain excess oil on clean kitchen paper towels.
19
Serve hot with mint chutney and tomato ketchup.
20
Method for mint chutney:.
21
Heat a tablespoons of oil in a pan.
22
Fry the chillies, small onion, mint leaves and corriander in it, one at a time.
23
Add the coconut at the end.
24
Mix well and remove from flame.
25
Add salt and tamarind.
26
Grind the mixture to a smooth paste.
27
Heat a little oil in a pan.
28
Add the seasoning ingredients.
29
Once they stop spluttering, remove from flame.
30
Add them over the chutney.
31
Mix well.
32
Serve with kebab rolls.
33
Enjoy!

3369

kcal

Calories

Fat

744

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 36 ingredients. The key ingredients include: 2 onions, peeled and grated, 3 carrots, washed and steamed, 100 g French beans, washed and chopped, 14 kg potato, washed, and more.

Yes, Mixed Vegetable Kebab Rolls With Mint Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Vegetable Kebab Rolls With Mint Chutney

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