How to make Bullet Kabab -
Mixed vegetables and mashed potatoes shaped into bullets, deep fried and served with a sauce.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Potatoes (आलू), Carrot (गाजर)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Bullet Kabab checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Tandoori Chicken Chicken Burger Butter Dosa Mexican Magic Cups
Bullet Kabab Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bullet Kabab Recipe
Potatoes boiled, peeled and mashed 2 medium
Carrot grated 1 medium
Green capsicum finely chopped 1/2
Green peas blanched 1/4 cup
Oil 2 tablespo for deep-frying
Ginger-garlic-green chilli paste 1 tablespoon
Red chilli powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Bread crumbs 1/2 cup
Cornflour/ corn starch for coating
Fresh coriander leaves finely chopped 1 tablespo for garnish
FOR SAUCE
Oil 1 tablespoon
Garlic finely chopped 6-8 cloves
Kashmiri red chilli powder 1 tablespoon
Red chilli flakes as required
Honey 1/4 cup
Chaat masala 1 teaspoon
Juice of ½ lemon
Method
Step 1
Heat 2 tbsps oil in a non stick kadai. Add ginger-garlic-green chilli paste and sauté. Add carrot and sauté.
Step 2
Add green capsicum, French beans, green peas and sauté. Lightly mash the peas.Add red chilli powder, turmeric powder, salt and sauté.
Step 3
Transfer into a bowl. Add potatoes, breadcrumbs, coriander leaves and mix well.
Step 4
Divide the mixture into equal portions and shape them like bullets. Coat the bullets with cornflour. Heat sufficient oil in a kadai.
Step 5
Deep fry the bullets till golden and crisp. Drain on absorbent paper.
Step 6
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.
Step 7
Add red chilli flakes, honey, chaat masala, lemon juice and mix well. Add the fried bullets to the sauce and mix lightly.
Step 8
Transfer onto a serving plate and serve hot.
Nutrition Info
Calories : 1410 Kcal
Carbohydrates : 14.1 gm
Protein : 118.5 gm
Fat : 48.8 gm
Other : 12.6
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
