Minty Kababs

Ingredients

• 1/2 kg Potato
• 1/2 cup Sprouted moong beans
• 1/4 cup Finely chopped onion
• 3 Carrot
• 8 Bread slices
• 3 Tablespoons Dried bread crumbs or rusk powder
• as needed Salt
• 5 Tablespoons Gram flour (besan)
• 1/2 Teaspoon Garam masala powder
• Oil (as needed, for frying)
• 6 Green chili (to grind)
• 4 Dried red chili (to grind)
• 3 cloves Garlic (to grind)
• 1 inch piece Ginger (to grind)
• 1/4 cup Mint leaves (to grind)
• 1 Tablespoon Roasted gram (pottukadalai) (to grind)

Instructions

1. Wash the carrots and potatoes well and pressure-cook them whole. Once fully cooked, peel the potatoes and mash them together with the carrots while still hot.
2. Steam the sprouted moong beans in a pressure cooker for 3 minutes.
3. Heat oil in a pan and saute the chopped onion until golden. Add the cooked sprouts and mix; once the moisture dries up, add the ground paste and stir until the raw smell is gone.
4. Once fragrant, add the gram flour and saute on low heat for 2 minutes. Finally add the mashed potato-carrot mixture, salt, and garam masala powder, and saute for a few more minutes.
5. Remove from heat and let cool completely. Dip each bread slice in water, squeeze out firmly, and mix into the cooled mixture.
6. Shape into lemon-sized balls, roll in dried bread crumbs, and shape each into an oblong log like a gulab jamun. Deep-fry in hot oil until golden.