Thursday, 20 October 2011


1)    Bread – 500 gm.
2)    Beetroot – 300 gm.
3)    Carrot – 200 gm.
4)    Potato – 500 gm.
5)    Onion – 100 gm.
6)    Fresh or frozen green peas – 100 gm.
7)    Black pepper powder – 1 teaspoon
8)    Garam masala powder – 1 teaspoon
9)    Coriander leaves of one plant
10)                      Butter – 50 gm.
11)                      Salt – 1½ teaspoon

To Cook:
Peel the potatoes, the beets and the carrots. Wash, chop into large chunks and put in a pressure cooker. Pour just enough water to immerse ¾ portions of the vegetables. Close the lid and cook till you hear the second whistle. Turn down the heat and cook for 5 minutes more. Turn off the heat and allow to cool naturally.
Peel the onion and chop to fine pieces. Chop the coriander leaves and set aside. Crumble the bread with your fingers. Mash the cooked vegetables. Set a large thick wok on the stove. Tip in the butter, the chopped onion and the green peas. Stir on low heat till the green peas are cooked (pop one in your mouth to check if cooked).
Now add the mashed vegetables. Stir well. Sprinkle the salt the pepper powder, the garam masala powder and the chopped coriander leaves. Stir again. Taste and add more pepper powder or salt if you want it spicier (if you like it very hot, you can add 2 or 3 finely chopped hot green chilies). Stir well and switch off the heat. Now add the bread crumbs. Mix well. When the mixture is cool enough to touch, make around 30 balls with your hand.
Set a flat non–stick or cast iron pan on the stove. Grease it with butter or cooking oil. Press each bowl flat using your palms and put on the pan. Roast slowly on low heat. When the bottom side is caramelized, flip over and roast the other side. Serve hot with fresh tomato sauce or sweet n’ hot date sauce or with hot and sweet beetroot sauce (recipes given separately).

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