Ingredients
- 500g green beans, chopped
- 500g carrot, chopped
- 5g green chilli, chopped
- 150g potato, boiled
- 50g ghee
- 1g royal cumin seeds
- salt, to taste
- 4g garam masala powder
- a few strand of saffron, in water
- 50g almonds, chopped
- 50g cashew nuts, chopped
- 50g pistachio, chopped
Method
- Heat the ghee in a heavy pan. Add cumin seeds and allow to crackle
- Add green beans, carrot and green chilli. Sauté over a medium heat for
ten minutes - Remove from fire and keep cool
- Add boiled potato, salt, garam masala powder and saffron water into the mix
- Mix all the ingredients together until they form a firm dough
- Divide the dough into individual balls, approximately 30-40 gram in size
- Bind each ball nicely and, keeping in between your palms, press lightly forming a round patty. Repeat the process for all of the dough balls
- In a separate frying or sauté pan, heat a little of the ghee
- Add the patties in batches, into the pan and cook for two to three minutes or until golden brown. Turn the patties over and repeat
- Serve hot with mint or mango chutney or tomato ketchup
This recipe serves four and comes from Amit Kumar, executive chef at Holiday Inn Abu Dhabi.