Before telling abt this recipe, I would like to tell a few words about Charu from whom I learnt this “Mint Kebab”. Charu is my husband’s colleague. She stays upstairs to our apartment. Even though is an employee … she tries many new dishes. Whatever she makes that comes downstairs (to us). I got this recipe from her only. Many are in queue.
Learnt From: My friend Charu.
Makes: 30-35 kebabs.
Mint Leaves --- 1 small bunch (tightly 1 cup)
Potatoes --- 4
Carrots --- 3 - 4
Whole Moong Dal --- ¼ cup
Onions --- ½ of the big one
Green Chilies --- 5
Red Chilly powder --- 2 tsp
Ginger-Garlic Paste --- 2 tsp
Besan (Gram Flour) --- ½ cup
Garam Masala --- 2 tsp
Cake Rusks --- 1
Salt --- as per taste
To make this recipe you need to have sprouts. For that clean the whole moong dal with water. Soak them in water for overnight. Wait for 1-2 days (which depends on the climate) to become sprouts.
Peel the skin of pototoes & carrots. Place them in a pressure cooker. Pour water till they dip. Cook them for a whistle.
Wait till the pressure goes off which takes around 10-15 minutes. Remove the lid. Take the cooked carrots and potatoes with a big ladle and place them on a plate. Grate the potatoes and carrots comes to room temperature. Keep them aside.
Boil Sprouts in water. But don’t cook till mashy. Drain the water. Mash the sprouts.
Grind a cake-rusk into fine powder.
Grind cleaned mint leaves & green chilies with a very little water.
Heat a tblsn of oil in a pan. Fry chopped onions till they turn to light brown colour.
Add ginger-garlic paste.
Add grinding mint juice. Stir fry till the water from the mint juice goes away as vapour.
Add grated potatoes & carrots, mashed sprouts.
Stir fry till the wetness from the potatoes, carrots & sprouts goes off.
Add besan flour, red chilly powder, garam masala & salt. Adjust besan till takes off all the remaining wetness from the mix. Taste it and adjust spiciness & salt.
Fry for a while till the rawness of masalas and besan goes off.
Turn off the heat.
Wait till the mix comes to room temperature.
Add cake rusks powder too. Mix nicely.
Heat oil in a pan for deep fry.
Take a small amount of mix and make kebabs (shape) according to your wish.
If you keep this fritters in fridge openly and fry for the next day the kebabs come very nicely. If any water is left it will take off. Even this tip I got from Charu only.
When the oil is at right hot … Drop the kebabs gently into the oil. Wait for a while. Then reverse the kebabs with a ladle. Fry till brown. Remove the kebabs from oil and place them on a paper towel when they are done.
Fry all the rest of the kebabs too.
Have them with tomato ketchup.