Soya granules soaked 1 grams
Green peas blanched 1/4 cup
Medium potatoes boiled & peeled 2
Breadcrumbs 1/4 cup
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Green chillies chopped 2
Garam masala powder 1/2 teaspoon
Salt to taste
Ginger-garlic paste 1 tablespoon
Oil to shallow fry
Onion rings to serve
Tomato ketchup to serve
Soak the soya granules in water for 30 minutes.
Grate the boiled potatoes into a bowl, add green peas, soya granules, breadcrumbs, coriander powder, cumin powder, green chillies, garam masala powder, salt and ginger garlic paste and mix well.
Divide the mixture into equal portions and shape them to cylindrical kebabs.
Heat sufficient oil in a non-stick pan, place the kebabs in it and shallow-fry, turning sides, till golden brown all around. Drain on absorbent paper.
Arrange the kebabs on a serving platter and serve with onion rings and tomato ketchup.
Pic Courtesy: Google
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