Saturday, 17 January 2015

CHAPATI KABAB / ROTI BULLETS

This is an excellent recipe for recycling your leftover chapati / roti. It tastes so awesome that you would want to prepare a few extra chapatis the previous night for them to turn stale.



CHAPATI KABAB / ROTI BULLETS

INGREDIENTS

Chapati / roti / phulka / wheat flour tortilla preferably a day old
2 nos
Potato boiled and grated
1 no
Ginger garlic green chilli paste
1 tsp
Cabbage finely minced
1 ½ tbsp
Carrots grated                  
1 ½ tbsp
Green peas boiled and mashed
1 ½ tbsp
Spring onion bulb minced
1 no
Cauliflower finely minced
1 ½ tbsp
Lime juice
2 tbsp
Salt
T.T.
Coriander leaves chopped
2 – 3 tbsp
Cornflour OR roasted besan / chickpea flour
1 – 2 tbsp + for rolling
Jeera pdr / cumin pdr
1 tsp
Dhania pdr / Coriander pdr
1 tsp
Chaat masala pdr
½ tsp
Red chilli pdr
1 tsp
Garam masala pdr
½ tsp
Oil
1 tsp + for deep frying
Sugar
½ tsp

METHOD:

1.       Heat 1 tsp oil, add in the ginger garlic green chilli paste.

2.       When it sizzles a little add in the onion. Sauté till it just starts to change its colour.

3.       Now add in the cabbage, carrots, cauliflower and peas.

4.       Stir around till they start to sweat a little and are half cooked.

5.       Remove and allow to cool.


6.       In a blender tear up the chapati into pieces. Blend it till it forms the consistency of coarse granules.



7.       Mix together the chapati, prepared vegetables, potato and all the other remaining ingredients except oil.



8.       In case the mixture does not come together sprinkle a little water in it.


9.       Shape into small kababs, approx 2 finger thickness and length of your little finger. Roll them in cornflour.





10.   Deep fry them in hot oil. Serve hot with ketchup or chutney.





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