chole kabab

Ingredients
left over chole
4 tbs bread crumbs
2 tbs maida

Method

often wondered what to do about left over chole, well you can still have it but in a different way ..
1. boil the left over chole to dry the excess water if any.
2. grind the chole in the mixer to form a paste.
3. mix bread crumbs into the mixture.
4. add maida if necessary or if the stickiness persists.
5. roll the mixture into small kababs and fry till golden brown .

Corn Tikki Papdi Chaat

Ingredients

8 Large Potatoes (Boiled, Peeled and Mashed)
1 bunch of Spring Onions (with chives)
200 gms Sweet Corn (Boiled and Mashed)
2 Green Bell Peppers
2 tsp oil
1/2 tsp Amchur
1/4 tsp Garam Masala
2 Cups Low Fat Curd, Blended
40 Baked Papdis
Dates Chutney, Green Chilly and Corriander Chutney
Chaat Masala and Salt to Taste

Method

1) Mix the mashed potatoes and corn and keep aside.
2) Heat 1 tsp oil in a pan and saute the onions and bell peppers until brown. Add Garam Masala to the mixture and let it cool for 2-3 minutes.
3) Add the onion mixture to the potato mixture and mix well. Make 40 tikkis of 1 inch diameter.
4) Heat a pan and arrange the tikkis over the pan with roasting it in 1 tsp oil. Turn upside down and roast.
5) Arrange the papdis in a serving plate and place 1 tikki over each papdi. Add the Chutneys, Curd and Chaat Masala as per taste and Serve Hot or Cold.

Dhania-Pudina Chutney

Ingredients

2 bunches of fresh coriander (cilantro), leaves with tender stem only
1 bunch of fresh mint, leaves only
1 cup red onion (or green onion) chopped
4 green hot peppers, seeds removed and chopped
3 cloves garlic (optional)
1 inch ginger root, chopped
1 tsp. salt (or to taste)
1 tsp. red chili powder (or black pepper powder)
1/4 small raw mango (good for making pickles)(optional)
2 tsp. lime juice

Method
Put all ingredients in a blender. Add a small quantity of water and blend until smooth.