How To Make Kele Ka Tikka(deep-fried Plantain And Potato Balls)?
¾ pounds-plantains, steamed until soft 5 ounces boiled potatoes, mashes 1 teaspoon Chaat Masala 1 teaspoon coriander seeds, toasted and grounded ¼ teaspoon garam masala ½ teaspoon salt ¾ inch ginger root, finely chopped 1 heaped tablespoon, chopped cilantro leaf 2 green chilies, deseeded and finely chopped 1 heaped tablespoon cornstarch 4 ounces fine wheat vermicelli, broken into small pieces Oil for deep fry Grate the steamed plantains, and then combine with the potato and all other ingredients, except vermicelli and oil. Mix well, then shape into balls and roll in the vermicelli, pressing to make sure the vermicelli adheres. Heat oil and deep fry the balls until golden brown. If plantains are not available you can also use 1 ounce potatoes. Although Indian cuisine involves using an often-complex blending of spices and sometimes two or three different cooking methods during the preparation of a single dish, it is much easier than it sounds. Most Indian dishes involve spices, and as ea
