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

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”