Description

Vegetarian Parsi Kebabs – Tempting Indian Deep Fried Delights!

Ingredients

Boiled Potatoes – 5 medium size
Bread slices – 3
Green Chillies – 1 -2
Salt to taste
Dry Mango Powder – ½ teaspoon
Red Chilli Powder – ¼ teaspoon
Indian Garam Masala – ¼ teaspoon
Dry Fenugreek leaves – 1 tablespoon
Oil for frying the Kebabs

For stuffing in the Kebabs –

Boiled Chana Dal (Bengal Gram) – ½ cup
Desiccated Coconut – 2 tablespoons
Cashews chopped – 4 – 5
Raisins – 7-8

For coating the Kebabs –

Semolina – 2 tablespoons

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Instructions

Take a bowl, mash boiled potatoes in it with the help of a potato masher or spatula.
Add in all the dry spices and mix nicely to form a smooth mixture. Add in the dry fenugreek leaves.
In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture. These act as a binder.
Potato mixture is ready and now we need to prepare the stuffing for the Kebabs.

For the stuffing in the Kebabs –

Mix nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
Make small balls from this mixture (size of a small lemon or a boiled egg yolk). These balls we will fill in the potato mixture.
To make the Kebabs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the chana dal small balls and close the kebabs covering the chana dal yellow ball,to form an oval shape. Press gently with your palms.
Roll these oval shaped Kebabs in the semolina flour before frying.
Heat vegetable oil in a heavy-bottomed skillet and deep fry these kebabs, till golden brown on both the sides turning them gently.Fry them on medium to high flame.
Serve hot with mint chutney.

Notes

You can bake them, shallow or deep fry them and enjoy these Kebabs as an appetizer with some mint chutney; they taste really good with mint chutney or you can even stuff these in sandwich/pita bread with some sliced vegetables and sauce of your choice.
You can replace bread slices with some corn flour as a binder.
Boil the chana dal and remove the water fully before using it for the stuffing.
In place of dry fenugreek leaves you can also use fresh coriander leaves.
Sprinkle some chaat masala on the Kebabs for some extra tangy flavour.

Prep Time: 30 mins
Cook Time: 30 mins