Ingredients:
- Boiling water as required
- Gajar (Carrots) cubes ½ cup
- Matar (Peas) ½ cup
- Kernel corns ¼ cup
- Hari mirch (Green chilies) 2
- Pyaz (Onion) fried ¼ cup
- Bread slices 2 large
- Aloo (Potatoes) boiled 300 gms
- Bund gobi (Cabbage) ½ cup
- Hara dhania (fresh coriander) chopped 2 tbs
- Hara pyaz (Green onion) finely chopped 1 tbs
- Adrak lehsan (Ginger garlic) paste 1 tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Garam masala powder ½ tsp
- Chaat masala 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Maida (All-purpose flour) 1 cup or as required
- Cooking oil for frying
Directions:
In boiling water add carrots, peas and blanch for 2 minutes. Strain and rinse with cold water.
Add the blanched vegetables in a chopper along with corns, green chilies, and fried onion and finely chop, then add bread and blend again until incorporated until coarsely chopped.
In a bowl grate boiled potatoes and cabbage and then add fresh coriander, finely chopped green onion, ginger garlic paste, roasted and crushed cumin seeds, red chili powder, garam masala powder, chaat masala, turmeric powder, salt and the ground vegetables and mix properly.
Grease hands with oil and set the mixture on skewers and give them rest for 10 minutes to settle.
Dip the kebabs in all purpose flour and shallow fry them on medium heat until light golden. Handle gently while frying the kababs.
Ajza:
- Boiling water as required
- Gajar (Carrots) cubes ½ cup
- Matar (Peas) ½ cup
- Kernel corns ¼ cup
- Hari mirch (Green chilies) 2
- Pyaz (Onion) fried ¼ cup
- Bread slices 2 large
- Aloo (Potatoes) boiled 300 gms
- Bund gobi (Cabbage) ½ cup
- Hara dhania (fresh coriander) chopped 2 tbs
- Hara pyaz (Green onion) finely chopped 1 tbs
- Adrak lehsan (Ginger garlic) paste 1 tsp
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Garam masala powder ½ tsp
- Chaat masala 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Maida (All-purpose flour) 1 cup or as required
- Cooking oil for frying
Directions:
Boiling water main gajar aur matar daal kar 1 minute ke liye blanch kar len aur chan kar thanday pani se guzar len.
Chopper main blanched vegetables, kernel corns, hari mirch aur fried pyaz daal kar chop karlen, phir usmain bread daal kar coarsely chop hone tak blend karlen.
Ab bowl main boiled aloo aur band gobi grate karlen aur usmain hara dhania, hara pyaz, adrak lehsan paste, bhuna aur kuta hua zeera, lal mirch powder, garam masala powder, chaat masala, haldee, namak aur ground vegetable daal kar achay se mix kar len.
Greased hathon k sath mixture ko skewers par set kar len aur 10 minutes k liye settle hone k liye chor den.
Ab in kabab ko maiday main dip karke heated cooking oil main shallow fry kar len medium heat par. Kabab ko fry karte hue bohat hi khayal se handle karen.
