Ingredients:

• 250 g – potatoes, boiled peeled and mashed
• 3 slice – bread, soaked in water and squeezed dry
• 3 tbsp – Corn flour
• salt
• For filling:
• 1/2 cup – sprouted moong
• 1/2 cup – green peas, boiled and coarsely chopped
• 2 – Green chillies (minced)
• 1 tbsp – coriander leaves, chopped
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Garam Masala
• 1/2 tsp – cumin seeds, ground
• 1/4 tsp – ginger, grated
• salt and chilli powder to taste
• Others:
• 2 cups – Curd, creamy Curd (sweet)
• 1 cup – green chutney, each grated radish, onion, Tomatoes and chopped Coriander leaves
• 1 tbsp – oil

Method:

1. Mix the potatoes with corn flour, bread and salt and knead to a smooth mixture. Shape into round kebabs and set aside.
2. Heat 1 tbsp oil and add cumin seeds and ginger.
3. When the seeds start spluttering, add all the filling ingredients, mix well.
4. Add a tsp of filling in each kebab and cover nicely so that the filling does not come out.
5. Fry to a golden colour.
6. To serve, add each kebab in a plate cover with curd.
7. Pour chutney on top and decorate with grated radish, onion and chopped coriander leaves.

Recipe courtesy of Reejh Singhani