INGREDIENTS
Chutney Bombs
Servings - 2 - 3
INGREDIENTS
(For Chutney)
Shredded coconut - 70 grams
Coriander - 15 grams
Ginger - 15 grams
Garlic - 2 cloves
Green chili - 2
Lemon juice - 1 tablespoon
Salt - 1 teaspoon
(Rest of the Ingredients)
Boiled potatoes - 225 grams
Soaked flattened rice - 160 grams
Grated paneer - 70 grams
Salt - 1/2 teaspoon
Cumin - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Red chili - 1/4 teaspoon
All purpose flour paste - for coating
Bread crumbs - for coating
Oil - for frying
PREPARATION
(For Chutney)
1. Ina blender, add 70 grams shredded coconut, 15 grams coriander, 15 grams ginger, 2 cloves garlic, 2 green chili, 1 tablespoon lemon juice, 1 teaspoon salt and blend well.
2. Transfer this mixture into a bowl. Keep aside.
(Rest of the Preparation)
1. In a mixing bowl, add 225 grams boiled potatoes, 160 grams soaked flattened rice, 70 grams grated paneer, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garam masala, 1/4 teaspoon red chili and mix all the ingredients well.
2. Now, take some mixture on your palm and flatten it little bit.
3. Place some coconut coriander mixture on it and cover it nicely.
4. Dip it in all purpose flour paste and roll them in bread crumbs.
5. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
6. Serve hot with ketchup.
Sabudana Vada Bombs
Servings - 2 - 3
INGREDIENTS
Sabudana - 300 grams
Water - 900 milliliters
Curd - 325 grams
Black salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Potatoes - 770 grams
Water - 500 milliliters
Salt - 1 teaspoon
Sugar - 1 teaspoon
Cumin powder - 1 teaspoon
Green chili - 2 teaspoons
Lemon juice - 1 tablespoon
Roasted peanuts - 100 grams
Curry leaves - 1 teaspoon
Coriander - 2 tablespoons