A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with white pumpkins ...

A desert With leftover chapatis by adding some jaggery and dry fruits made into laddoo....

A great way to use up left-over rice or pulao and create an altogether new recipe. These ...

It’s a simple and quick cauliflower recipe. Cauliflower dipped in all purpose flour and r...

Tasty Sukha Murg ka Mukul is a brilliant crispy fried snack dish made with threads of chi...

Sweet lassi is generally taken as cooling drink during summer season in northern. Chaas i...

Gulabi Kebabs Recipe, How To Make Gulabi Kebabs Recipe

Name: GULABI KEBABS
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
Yield: 2

How to makeGULABI KEBABS?How to cookGULABI KEBABS?Learn the recipeGULABI KEBABSby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make GULABI KEBABS

(1 ratings)

1 reviews so far

Prep time
10 mins

Cook time
5 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : 112

Servings : 2 persons
Published date : November 17, 2016

Ingredients used in GULABI KEBABS
• Red chilli powder - 1 tea spoon.
• Mango powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Salt - to taste.
• Chopped coriander leaves - 3 tablespoons.
• Chopped onion - 1 no.
• Chopped ginger - 1 no.
• Green chilies chopped - 2 no.
• Grated carrot - 1 cup.
• Medium sized potatos boiled and mashed - 8 no.
• Lemon juice - half tablespoon.
• Pomegranate seeds - 1 tea spoon.
• Red food colour - 1 tea spoon.
Method:
Corn flour mixed with water to make a batter of dropping bread crumbs for coating oil for deep frying in a mixing bowl combine the potatoes, carrots green chilies, ginger onion, coriander leaves salt spices, lemon juice pomgrante seeds and the red food colour and mix well. shape the mixture into cylinderical shape and keep a side. Heat the oil for frying dip the cutlets in the corn flour batter and roll in the crumbs. Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown. drain excess oil on absorbent paper. serve hot with chutey or tomato ketch up.