New Update
/sanjeev-kapoor/media/post_banners/17d947483735cdd97b0017662ceffac10867451fd3c88d5cd444e6302af6066c.jpg)
| Main Ingredients | Potatoes, Corn kernels |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Phuljari Kebab
- 3 medium Potatoes boiled and mashed
- 1 1/2 cups Corn kernels boiled
- 10-12 leaves Spinach shredded
- to taste Salt
- 3 teaspoons Chaat masala
- 3 1/2 tablespoons Cornflour/ corn starch
- 4-5 Bread Sticks
- 1 cup Rice flakes
- to deep fry Oil
Method
- Mix together potatoes, corn and spinach in a bowl.
- Add salt, chaat masala and cornflour and mix well.
- Take a bread stick and roll the mixture around it.
- Coat it with rice flakes to make phuljaris.
- Heat sufficient oil in a kadai and deep-fry the phuljharis till crisp and golden. Drain on absorbent paper. Serve hot.
Nutrition Info
| Calories | 1856 |
| Carbohydrates | 333.1 |
| Protein | 41.3 |
| Fat | 40.6 |
Advertisment
