Ingredients:

• 2 – onions, peeled and grated
• 3 – carrots, washed and steamed
• 100 g – French beans, washed and chopped
• 1/4 kg – potatoes, washed
• 1 – Raw banana
• 1 – small beetroot, washed and peeled
• 1 tbsp – chopped fresh Coriander leaves
• 3 tbsp – Bengal Gram flour
• 3 tbsp – dry breadcrumbs
• 6 slices – white bread
• 1 tbsp – fresh Cream
• oil, to deep fry
• salt
• Sugar
• To be ground to a paste:
• 4 – Garlic Cloves
• 1/2 inch piece – Ginger
• 1 tsp – Poppy Seeds
• 4 – Green chillies
• 1/2 tsp – Cumin seeds
• 1/4 tsp – anise seed
• 2 – green Cardamoms
• 1/2 tsp – black pepper
• 2 tsp – Vinegar
• 1 inch – Cinnamon sticks
• 2 – Cloves
• For Mint chutney:
• 2 cups – fresh Mint leaves
• 1 cup – fresh Coriander leaves
• 6 – Green chillies
• 1 – small Onion
• 1 tbsp – grated fresh Coconut
• 1 tsp – oil
• 1 – Tamarind pulp (lemon-sized ball)
• salt

Method:

1. Pressure cook the potatoes in a pressure cooker. Peel and mash them.
2. Wash the pressure cooker and then steam the raw banana with its skin on for 5 minutes under pressure. Peel and mash.
3. Grate the cooked carrots and beetroot.
4. Heat 1 tbsp oil in a pan.
5. Fry the grated onions in the oil until golden brown.
6. Add the ground masala paste, salt and sugar to it.
7. Mix well until the raw flavour disappears.
8. Add the vegetables now to it and fry till the moisture evaporates.
9. Remove from flame.
10. Add the Bengal gram flour, breadcrumbs and the soaked bread slices.
11. Knead well and make even-sized balls out of the mixture.
12. Shape the mixture into thin rolls.
13. Deep fry the rolls in hot oil till they are crispy. Drain excess oil on clean paper towels.
14. Serve hot with mint chutney and tomato ketchup.
15. For mint chutney:
16. Heat 1 tbsp oil in a pan.
17. Fry the chillies, small onions, mint leaves and coriander, one at a time. Add the coconut at the very end.
18. Mix well and remove from flame.
19. Add salt and tamarind.
20. Grind the mixture to a smooth paste.
21. Heat a little oil in a pan.
22. Add the seasoning ingredients.
23. Once they stop spluttering, remove from flame.
24. Pour them over the chutney.
25. Mix well.
26. Serve with kebab rolls.