Makes: approximately 10 small size kababs
1 Cup yoghurt (dahi),
2 bread slices,
1 small bunch dhaniya (coriander) leaves
1 small bunch pudina (mint) leaves
½ tsp chaat masala powder
½ tsp red chilli powder
½ tsp coriander powder
½ tsp amchoor (mango) powder
Salt to taste
½ tsp bangal gram flour
2 tsp grated cheese
1 tsp bread crumbs
Corn flour (make batter by mixing water to dropping consistency)
Bread crumbs (for coating)
Oil (for deep frying)
Hang yogurt for about 1 hour or so to drain excess water from it.
Dip bread slices in water and squeezed it well
Boil Potatoes and Mash them
Chop finely dhaniya and pudina leaves
In a mixing bowl, put the yoghurt, mash potatoes, squeezed bread, coriander leaves, mint leaves, all spices, salt, Bengal gram flour, grated cheese and the bread crumbs. Mix it well with a fork or mixing spoon.
Adjust the seasoning if required.
Shape into small round balls.
(Tip: Apply little oil or cornflour to your hands before making balls, this way the mixture with not stick to your hands)
Dip these balls in the corn flour batter and then roll in bread crumbs .
Remove the excess bread crumbs by gently shaking the balls...
And deep fry them in hot oil till golden brown .
Drain the excess oil on absorbent paper and serve hot with coriander and mint chutney and Tomato sauce...
Ready to Linger on your Taste Buds...