Ingredients:
Potato - 1 medium
Carrot - 1 large
Beetroot - 1 small
Cauliflower - 1/2 of 1 small
Peas - 1/2 cup
Ginger - 1 tbsp, juliennes
Groundnuts - 2 tbsp, halved
Masala - 3-4 tsp (Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind)
Sugar - 1/2 tsp
Salt - To taste
Besan - 2 tbsp
Bread Crumbs - 1/2 cup
Cooking Oil - 1 cup (for deep frying)
Steps:
Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.
Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick
Heat 2 tbsp oil in kadai. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.
Add masala and mix. Remove the vegetables from heat and let cool.
Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside.
Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.
Potato - 1 medium
Carrot - 1 large
Beetroot - 1 small
Cauliflower - 1/2 of 1 small
Peas - 1/2 cup
Ginger - 1 tbsp, juliennes
Groundnuts - 2 tbsp, halved
Masala - 3-4 tsp (Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind)
Sugar - 1/2 tsp
Salt - To taste
Besan - 2 tbsp
Bread Crumbs - 1/2 cup
Cooking Oil - 1 cup (for deep frying)
Steps:
Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.
Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick
Heat 2 tbsp oil in kadai. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.
Add masala and mix. Remove the vegetables from heat and let cool.
Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside.
Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.
