Panchvati kebab

Name: Panchvati kebab
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sprouted mung bean, chickpeas and whole toor; 1/4 cup spinch paste; 1 Grated carrot; 1/4 cup grated cheese; 2 spoons curd; 1 spoon garam masala; 1 spoon sugar; 1 spoon turmeric powder; As per taste Salt; 1 spoon ginger garlic paste; 1 spoon green chillie paste; Pinch asafoetida; As per taste Semolina for rubbing; as needed Bread crumbs; As required Oil for shallow fry

Asmita Desai @asmitadesai

Navsari

#Np

Asmita Desai @asmitadesai

Saved

Ingredients

1 hour

4 servings

1 cupsprouted mung bean, chickpeas and whole toor
1/4 cupspinch paste
1 Grated carrot
1/4 cupgrated cheese
2 spoonscurd
1 spoongaram masala
1 spoonsugar
1 spoonturmeric powder
As per taste Salt
1 spoonginger garlic paste
1 spoongreen chillie paste
Pinchasafoetida
As per taste Semolina for rubbing
as neededBread crumbs
As required Oil for shallow fry

Saved

Steps

1 hour

1

Boil all sprouted beans and smash them. Now take a bowl add mashed sprouts, spinach paste, carrot, cheese, turmeric, garam masala, chilli paste, Salt, ginger garlic paste, asafoetida, curd, breadcrumbs. Mix well.
2

Now make kebab and rub in semolina.
3

Now shallow fry them on tawa both side till it became brown.
4

Serve hot with tomato sauce.