Potato Cream Kabab
|Whipped cream||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Ghee||2 Cup (32 tbs) (For Frying)|
|Flour||1⁄2 Cup (8 tbs) (For Batter)|
|Water||1⁄3 Cup (5.33 tbs) (For Batter)|
|Red chili powder||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground ginger||2 Teaspoon|
|Coriander leaves||2 Teaspoon, chopped|
|Breadcrumbs||1 Cup (16 tbs)|
|Flour||25 Gram (For Dusting The Rolls)|
1 In a pan, boil the potatoes.
2 Allow to cool.
3 Mash the potatoes and mix with salt, red chilli powder, black pepper, milk ,melted butter, chopped green chillies and coriander leaves.
4 In a pan, cook the prepared mixture for about 3 minutes.
5 Remove from the heat and cool.
6 Prepare a batter from the flour.
7 Prepare smooth balls from the mashed potato mixture by rolling it around a spoon or between the palms of the hands.
8 Fill the center of the balls with cream.
9 Dust lightly with flour.
10 Dip in the flour batter and roll in breadcrumbs to coat evenly.
11 In a frying pan, heat the ghee.
12 Fry the prepared kebabs until brown.
13 Drain well on paper towels.
14 Serve hot with your favorite chutney.