Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Grams | Potatoes | Boil with peas |
| 250 | Grams | French beans | Boil the vegetables |
| 500 | Grams | Carrots | Boil the vegetables |
| 250 | Grams | Beetroots | Boil the vegetables |
| 250 | Grams | Suran | Boil the vegetables |
| 1/4 | units | Bread, White | |
| 250 | Grams | Green Peas | Boil with peas |
| 12 | Small | Chillies Green | chopped |
| 4 | Small | Onions | chopped |
| 1 | Bunch | Coriander Leaves (Kothmeer) | |
| 6 | Flakes/Seeds/Cloves | Garlic | |
| 1/2 | Teaspoon | Garam-Masala | |
| 300 | Grams | Flour, Gram /Chana Ata |
Method
Separately boil peas and potatoes, and boil the other vegetables in another lot. When soft, mash all vegetables into a pulp.
Moisten the bread, and add it to the vegetable mash.
Add the chopped chillies, onion, ginger, and garlic to the mash, and mix well into a thick dough. Add the flour and mix.
In a deep frying pan heat cooking oil, and make balls of the dough, and fry well.
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