Hare Bhare Kabab

Introduction

This is an impromptu recipe invented by my sweet little sister and me on an important day of our lives, Indian Independence Day (15th August), in our small little kitchen.

Recipe (Serves 4)

A) Ingredients

For Kabab Batter

1 Cup: Sooji (Rava)
1 Cup: Sour Curd (if Sour Curd is not available, regular curd can be used)
11/2 tbsp: Salt (to taste)

3/4 tbsp: Red chilly powder

1 medium sized finely chopped onion
1 medium sized finely chopped tomato
2 finely chopped green chillies
finely chopped beans/carrot/cauliflower (1 cup)
finely chopped garlic (1 tbsp)
finely chopped coriander (2 tbsp)

For frying

oil/ghee
2 tbsp self rasing flour mixed well into 1/4 cup of water to bind the kababs while frying (Binding mixture)

B) Method
Mix sooji + curd + 1 and 1/2 tbsp. salt + 3/4 tsp red chilly powder in a bowl. Mix well to make a thick batter.
Add the finely chopped onion, tomato, green chillies, garlic, coriander and cut vegetables to the batter, and mix well. Allow to stand for five minutes.

For frying, heat oil in a deep pan. Make a little ball out of the batter, dip it in the binding mixture, and deep fry. Allow to fry on a medium flame till golden brown from one side. Turn over and fry again the other side till golden brown. Drain out the kababs and serve hot with chutney and salad.

Tip: Garnish with fresh coriander, green chilli, tomato and chat masala.