Gur ke kebab

Methods

• Heat ¼ cup water in a non-stick pan, add jaggery and cook stirring till it melts.
• Add walnuts, almonds, ginger-garlic and 1 tsp green chillies and mix well.
• Cook till jaggery is caramelized. Transfer into a bowl and set aside to cool. This is filling for the kebabs.
• Take boiled potatoes in another bowl, add remaining green chillies, salt and coriander powder and mash together well.
• Divide the potato mixture into equal portions and stuff each portion with some of the filling mixture, bring in the edges together and seal. Keep them on a plate.
• Heat oil in another non-stick pan, place the kebabs in it and shallow fry the kebabs, turning sides till they turn evenly golden on both sides.
• Arrange them on a serving platter, sprinkle some chaat masala over them and serve hot.