Name: Crispy Veg Kebabs recipe by Nishha Arora at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 steamed grated beetroot; 2 boiled potatoes; half cup mashed Paneer; one fourth Cup boiled corn; 1 cup rolled oats; one teaspoon amchoor powder; 1 teaspoon red chili powder; half teaspoon Garam Masala; half teaspoon roasted cumin powder; one teaspoon lemon juice; salt to taste; one tablespoon oil for Shallow frying

Ingredients Serving: 4

2 steamed grated beetroot
2 boiled potatoes
half cup mashed Paneer
one fourth Cup boiled corn
1 cup rolled oats
one teaspoon amchoor powder
1 teaspoon red chili powder
half teaspoon Garam Masala
half teaspoon roasted cumin powder
one teaspoon lemon juice
salt to taste
one tablespoon oil for Shallow frying

Instructions

TAKE 1 CUP STEAMED, GRATED BEETROOT, ADD 2 BOILED, GRATED POTATOES
ADD 1 CHOPPED ONION, 1/2 CUP MASHED COTTAGE CHEESE
ADD 1 TBSP GINGER-GARLIC PASTE, 1 TSP CHOPPED GREEN CHILLIES
ADD 1 CUP ROLLED OATS, 1 TBSP CHOPPED FRESH CORIANDER LEAVES
ADD 1 TSP AMCHUR, 1/2 TSP EACH OF GARAM MASALA & ROASTED CUMIN, 1 TSP RED CHILLI POWDER, SALT
ADD 1 TSP LEMON JUICE, MIX WELL
ADD 1/4 CUP STEAMED SWEET CORN
SHAPE KEBABS OUT OF THE READY MIX WITH OIL- GREASED PALMS
GET ALL THE KEBABS READY
SHALLOW FRY IN A NONSTICK PAN IN 1 TBSP OIL
FLIP & FRY UNTIL GOLDEN BROWN & CRISP FROM BOTH SIDES
THE KEBABS ARE READY, SERVE HOT WITH CHUTNEY OR KETCHUP

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