Cheesey Veg Kebab Rolls

Ingredients

• 1 bowl Mashed Potato
• 2 Carrots grated
• 2 Beetroot grated
• 3 tbsp Corn
• 1 tbsp Ginger Garlic Paste
• 1 tsp Red Chilli Powder
• to taste Salt
• 1 tsp Aamchur Powder
• 1 tsp Garam Masala Powder
• Maida Liquid for coating
• Cornflakes crushed, for coating
• Vegetable Oil for deep frying
• 1 bowl Cabbage shredded
• 1 Onion sliced
• 0.5 Capsicum sliced
• to taste Salt for salad
• 0.5 tsp Red Chilli Powder for salad
• 0.5 Lemon juiced
• Tortillas store-bought
• Hung Curd for spread
• Tomato Ketchup for spread

About This Recipe

A unique vegetarian kebab roll recipe featuring beetroot, carrots, and corn, deep-fried to perfection. Served in tortillas with a fresh cabbage salad and a tangy hung curd-ketchup spread.

Instructions

1. 1

   Combine mashed potatoes, grated carrots, grated beetroot, corn, ginger garlic paste, red chili powder, aamchur powder, garam masala powder, and salt in a bowl. Mix well to form a cohesive mixture.

2. 2

   Shape the mixture into cylindrical kebabs or desired forms.

3. 3

   Dip each kebab in maida liquid, then roll it in crushed cornflakes to coat evenly.

4. 4

   Heat vegetable oil in a deep pan and deep-fry the coated kebabs until golden brown and crispy. Drain excess oil.

5. 5

   Prepare the salad by mixing shredded cabbage, sliced onion, sliced capsicum, salt, red chili powder, and lemon juice.

6. 6

   For the spread, combine hung curd and tomato ketchup.

7. 7

   Warm the tortillas. Spread the hung curd-ketchup mixture, place the fried kebabs, and top with the prepared salad. Roll tightly and serve immediately.

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