Rice-ball kababs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Left over cooked rice |
| ¼ | cup | Chopped coriander |
| 1 | teaspoon | Tomato sauce |
| 1 | Inch ginger | |
| 2 | Flakes garlic; (2 to 3) | |
| 3 | tablespoons | Wheat flour |
| 1½ | teaspoon | Red chilli powder |
| Salt to taste | ||
| 2 | tablespoons | Cheese grated; (optional) |
| Oil to deep fry | ||
Directions
Make paste of ginger-garlic.
Keep 1 tablespoon flour aside.
Mix all the other ingredients.
Shape into balls, kabab sized
Roll them in the dry flour kept aside.
Deep in hot oil on medium flame, till golden brown.
Serve hot with sauce
Garnish the plate with cool slices of cucumber, tomato and onion.
Insert a toothpick in each kabab for decorative effect.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.