INGREDIENTS
cubed potatoes (2 large) | 2 cups |
green peas | ½ cup |
carrot (1 large) | 1 cup |
beans chopped (6 to 8) | ½ cup |
bread crumb or ½ cup thick poha or roasted besan | 6 tbsp |
besan/ chickpea flour or rice flour or corn flour | 2 tbsp. |
ginger grated | ½ tsp |
ON1Y Roasted Garlic & Pink Salt | 1 tsp |
garam masala | ½ tsp |
chili flakes | ¼ tsp |
salt as needed | 1 |
oil as needed | 1 |
METHOD
- Steam or boil veggies until just done. Drain any excess moisture if left.
- Mash them well. Add bread crumbs or powdered poha, salt, ginger, roasted garlic and pink salt, garam masala, chilies to the veggies.
- Mix everything well. It must be a non-sticky dough. If needed add more bread crumbs to make it non sticky.
- Make 13 to 14 patties and set aside.
- Make a slightly thin batter of besan or rice flour. Dip each patty in the batter on both the sides.
- Place them on the bread crumbs. Place them aside for 5 to 10 minutes.
- Heat oil for shallow frying and fry them on both the side until light golden in color.