• Veg Bullets
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INGREDIENTS


Veg Bullets

Servings - 2 - 3

INGREDIENTS
(For Batter)
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Water - 300 milliliters

(For Veg Bullets)
Boiled mashed potatoes - 350 grams
Grated cabbage - 100 grams
Grated carrot - 100 grams
Bell pepper - 50 grams
Sweet corn - 50 grams
Green peas - 50 grams
Zilli’s green chili powder - 1/2 teaspoon
Zilli’s ginger powder - 1/2 teaspoon
Zilli’s garlic powder - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Red chili - 1/2 teaspoon
Coriander - 2 tablespoons
Corn flour - 50 grams
Bread crumbs - for coating
Oil - for frying

(For Green Chutney)
Coriander - 10 grams
Mint - 10 grams
Salt - 1/2 teaspoon
Zilli’s green chili powder - 1/2 teaspoon
Zilli’s ginger powder - 1/2 teaspoon
Zilli’s onion powder - 1 teaspoon
Zilli’s tamarind powder - 2 teaspoons
Water - 2 tablespoons

PREPARATION


(For Batter)
1. In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 300 milliliters water and mix it well to make a thick batter. Keep aside.
2. In a mixing bowl, add all the ingredients and mix it well.

(For Veg Bullets)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hands and shape it into a bullet.
3. Dip it in the prepared batter and then roll it in bread crumbs.
4. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Serve with prepared veg bullets.