Ingredients:
1 kg. Raw papaya
1 cup bengal gram dal (channa dal)
2 tbsp. gram flour (besan)
3 tbsp. fresh coriander finely chopped
5 green chillies finely chopped
1 tsp. ginger grated
2 onions finely chopped
3 cups water
1 cup fine bread crumbs
oil to deepfry
Method:
- Peel, core and slice papaya.
- Wash and put in a deep vessel.
- Add washed dal, add water, salt and cook covered.
- Take off fire when papaya is soft, and all water has been absorbed.
- Cool mixture, grind to a coarse paste.
- Roast gram flour slightly in a dry pan, add to paste.
- Add chopped onion, chillies, coriander, ginger, salt if required.
- Make small patty shaped kababs.
- Roll in breadcrumbs, deep fry in hot oil.
- Serve hot with tamarind chutney, green chutney, or papaya relish.
Making time: 30 minutes
Makes: 18-20 kababs
Shelflife: Ground paste may be stored in refrigerator for 3-4
days. Remaining, best fresh
Nutritive value per kabab
| Protein |
: |
2.51gms |
| Fat |
: |
0.58gms |
| Minerals |
: |
0.55gms |
| Fiber |
: |
0.66gms |
| Carbohydrates |
: |
11.23gms |
| Energy |
: |
59.9kcal |
Mango Dishes Index
