Peshawari Vegetable Kabab Recipe | Zubaida Tariq

Ingredients

• Potatoes (boiled) ½ kg
• Carrots (grated) 2
• Dill (finely chopped) 2 bunch
• Green Chilies (crushed) 6
• Peas (peeled0 ½ cup
• Seam Beans 8
• Cumin (roasted & ground) 1 tsp
• Button Red Chili (crushed) 1 tbsp
• Egg Whites 2
• Bread Crumbs as required
• Salt to taste
• Lemons 2
• Coriander Leaves 1 bunch
• Oil for frying as required

Methods

1. Grind peeled peas with seam beans in a chopper.
2. Now mash boiled potatoes, add grated carrots, ground peas and seam beans, coriander leaves, crushed green chilies , lemon juice, crushed red pepper, roasted and ground cumin, black pepper, rice flour and salt.
3. Mix well and form kabab.
4. Dip these kababs in egg white and roll them in bread crumbs.
5. Heat oil in a frying pan and fry kababs till they turn golden from both sides.
6. Serve them with tamarind chutney.