2 cups Bottle Guard, peeled & grated
1 Potato, Boiled & Mashed
½ cup Boiled Rice
3 tbsp. Roasted chick pea flour
1 tsp. Ginger chili paste
Salt to taste
2 tbsp. Sesame seeds
1tsp. Lime juice
1 tsp. chili powder
2 tsp. Dry roasted coriander powder
1 tsp. Chaat Masala
Oil for shallow fry
Coriander leaves, finely chopped, for garnish
Chili sauce for serving
First squeeze water from grated bottle guard and mix with mashed potatoes. Add boiled rice and all the ingredients except oil and sesame seeds. Mix well and shape them in to desire shape of kebabs. Take sesame seeds in the plate and roll kebabs in to this. Chill for 15 minutes before frying. Heat the oil in the fry pan and shallow fry all the kebabs till golden brown. Remove on tissue paper to absorb excess oil Garnish with coriander leaves and serve hot with chili sauce.
Note: You can serve this with gravy to make Kofta Curry.


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