Hardly any spices go into the preparation of these starters and the addition of amchur (dry mango pwd) brightens the rest of the ingredients, lifting their flavor to something tangy, while the bread gives them a sweet, rich flavor and coarsely pounded coriander seeds and garam masala powder makes them more savory. Shallow fry these low fat healthy kebabs on a tawa till golden brown and serve with tomato sauce or date chutney. 1 Combine all the above ingredients (except oil) and shape into pattis. Refrigerate for 20 mts. 2 Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown. 2 Serve hot with tomato sauce or date and tamarind chutney. Recipe Source: My recipe files Prep & Cooking: 20-30 mts, sitting time 30 mts Makes approx 30 kebabs Cuisine: North Indian . 2 potatoes, boiled, peeled and mashed 1 large onion finely chopped 2-3 fresh green chillis finely chopped 1 1/2 tbsps grated ginger small bunch coriander leaves, chopped 4-5 bread slices crumbled 1 tbsp coriander seeds coarsely pounded 1 big pinch garam masala pwd 1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice salt to taste oil for shallow frying My entry to Jihva-Ginger hosted by Rosie of What’s the recipe today Jim?. Alternatively, you can charcoal grill/oven-broil the kababs by coating the grill with some oil to prevent them from sticking.
