Ingredients
- 3 boiled potatoes
- 5 french beans
- 1/2 cup boiled green peas
- 1 carrot
- 10 cauliflowerettes
- 1 capsicum
- 1 big onion
- 1″ piece ginger
- 1 tsp chilli powder
- salt to taste
- oil for deep frying
FOR FILLING
- 10 whole fried cashewnuts
- 1tbsp chopped walnuts
- 1/2 tsp raisins
- 12 small cubes paneer
TO COAT
- 3tbsp plain flour
- 1tbsp corn flour
- 4tbsps breadcrumbs
TO GARNISH
- A few lettuce leaves
- Sliced onions
- Sliced cucumber
- Sliced tomatoes
- Par boiled beetroot slices(optional).
Methods:
1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces.
2. Heat the oil in a pan vessel. When really hot, add the vegetables
and cook for four to five minutes. Add the chilli powder, green
chillies, ginger and salt. Remove and cool. Prepare filling by mixing
chopped nuts, raisins and paneer cubes. Shape the prepared vegetables
in the form of a cone. Make it hollow and place the filling in the
center and seal well.
Mix the flours well in a cup of water. Dip the cones in this paste
and roll into breadcrumbs. Just before serving deep fry in oil. Place
on a bed of lettuce leaves and decorate with the sliced onions,
tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.
