11
Jun

EGGI POTATO KABAB

INGREDIENTS:

  • 3 nos Egg
  • 6 Nos Potatoes
  • 1 Big onion sliced
  • 1/2 Cup wheat flour
  • 1/2 Cup Milk
  • 2 table spoon Butter
  • 2  table spoon coriander chopped
  • 1 tea spoon roasted cumin powder
  • 2 Green Chilli Chopped
  • Olive oil/ Refined oil for Deep fry
  • 1 Cup bread crumbs
  • 1/2 Multipurpose flour
  • Salt to taste

Eggi Potatoes Kabab

METHOD

  • Boil the eggs and Potatoes. Then mashed the both and Keep aside.
  • Now heat the Butter in a pan,add onion and fry till golden brown.
  • Then add wheat flour and stir till nice aroma come or flour become  light  golden’.
  • Then add milk to it and mix well.
  • After that add mashed potatoes and egg ,stir on low flame.when this mixture become light brown then add salt and mix well.
  • then add roasted cumin powder,coriander leaves and green chillies ,stir and mix well ,then remove from the flame.
  • keep aside this kabab mixture for cooling.
  • Now in a small bowl, make a thick  batter of multi purpose flour with water and keep bread crumbs in a small plate.
  • Now make equal size flat kabab from this mixture.
  • Heat oil in a deep fry pan or kadhai
  • Dip the kabab in flour batter ,then bread crumbs and deep fry it.
  • When kababs turn golden from both sides ,remove from oil keep on tissue paper.
  • Serve hot with tomato sauce and sliced onion.
  • NOTE : Egg pieces should be properly mashed or grated because when we deep fry , it breakes or pop up from oil.

             This recipe is from my Book ” MA KI RASOI SE”