Vegetable Kebab, starter recipe
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Vegetable Kebab
Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.
Preparation Time: 20 minutes.
Cooking Time: 20 minutes.
Makes 15 kebabs.
2 cups grated bottle gourd (doodhi / lauki)
¼ 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)
½ cup finely chopped onions
1 tsp chilli powder
1 tsp dried mango powder (amchur)
Salt to taste
1. Squeeze out all the water from the bottle gourd, combine it with all the remaining ingredients in a bowl and mix well.
2. Divide the mixture into15 equal portions.
3. Shape 3 portions of the mixture into a 50 mm. (2”) diameter flat round kebab.
4. 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.
5. Repeat steps 3 and 4 to make 12 more kebabs in 4 more batches.
6. 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.
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