Veggie Fingers | Sanjeev Kapoor Khazana

Fresh grated vegetables shaped into fingers and crumb fried.

VEGGIE FINGERS

Ingredients

½ cup grated cauliflower
¼ cup grated carrots
1 tablespoon chopped fresh coriander leaves
1 medium onion, finely chopped
2 medium potatoes, boiled, peeled and grated
Oil for deep-frying
½ teaspoon garam masala powder
1 teaspoon red chilli powder
Salt to taste
¼ cup grated mozzarella cheese
Fresh breadcrumbs as required
2-3 tablespoons refined flour
Tomato ketchup as required

Method

1. Heat sufficient oil in a pan.
2. Combine cauliflower, carrot, chopped coriander, onion, potatoes, garam masala powder, chilli powder, salt and mozzarella cheese in a bowl and mix well.
3. Divide the mixture into equal portions and shape them into 2 inch thick rolls.
4. Spread some bread crumbs onto a plate and coat each roll with it.
5. Combine flour and some water in another bowl and whisk well to make a smooth batter.
6. Take some bread crumbs on the worktop. Dip the prepared rolls in the batter and coat with remaining breadcrumbs. Transfer onto a plate and freeze for 15-20 minutes.
7. Deep-fry rolls in hot oil till golden and crisp. Drain on absorbent paper.
8. Put some tomato ketchup in individual shot glasses, place fried rolls in each and serve hot.

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Cuisine - Fusion

Course - starter

Dish - starter