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Main Ingredients | Potatoes, Carrot |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Bullet Kabab
- 2 medium Potatoes boiled, peeled and mashed
- 1 medium Carrot grated
- 1/2 Green capsicum finely chopped
- 1/4 cup Green peas blanched
- 2 tablespo for deep-frying Oil
- 1 tablespoon Ginger-garlic-green chilli paste
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 1/2 cup Bread crumbs
- for coating Cornflour/ corn starch
- 1 tablespo for garnish Fresh coriander leaves finely chopped
- FOR SAUCE
- 1 tablespoon Oil
- 6-8 cloves Garlic finely chopped
- 1 tablespoon Kashmiri red chilli powder
- as required Red chilli flakes
- 1/4 cup Honey
- 1 teaspoon Chaat masala
- Juice of ½ lemon
Method
- Heat 2 tbsps oil in a non stick kadai. Add ginger-garlic-green chilli paste and sauté. Add carrot and sauté.
- Add green capsicum, French beans, green peas and sauté. Lightly mash the peas.Add red chilli powder, turmeric powder, salt and sauté.
- Transfer into a bowl. Add potatoes, breadcrumbs, coriander leaves and mix well.
- Divide the mixture into equal portions and shape them like bullets. Coat the bullets with cornflour. Heat sufficient oil in a kadai.
- Deep fry the bullets till golden and crisp. Drain on absorbent paper.
- To make the sauce, heat oil in a non stick pan, add garlic and sauté. Mix Kashmiri red chilli powder with 2 tbsps water and add to the pan.
- Add red chilli flakes, honey, chaat masala, lemon juice and mix well. Add the fried bullets to the sauce and mix lightly.
- Transfer onto a serving plate and serve hot.
Nutrition Info
Calories | 1410 |
Carbohydrates | 14.1 |
Protein | 118.5 |
Fat | 48.8 |
Other Fiber | 12.6 |
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