Vegetarian Parsi Kebabs (patties), the tempting deep-fried delights – Parsi Cuisine
Vegetarian Parsi Kebabs – Parsi Cuisine
Kebabs are a popular Indian savoury dish. They are known as great cocktail snacks too. The Parsi’s were originally from Persia, which is now Iran. Therefore the Parsi food is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Parsi dishes are famous for their unique flavour and vegetarian Parsi kebabs – “unbelievably addictive” are one of them. These small cutlets are served as both an appetizers and snacks. I also prepare vegetable cutlets at home, which again are liked by all.
Also, I wanted to share with you that I have started contributing on Honest Cooking and this was my contribution. It really feels great to be a part of an international online culinary magazine like Honest Cooking whose ambition is to truly change the face of online food media. Honest Cooking feature over 200 of the world’s most interesting food & beverage writers, bloggers, photographers and chefs, in a magazine that aims to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun. They also want to be smaller, quicker, funnier, smarter and more interesting than all of the current established food websites.
In Kalle Bergman’s words, the editor in chief of Honest Cooking, HC is all about food and beverages, about living the good life, about the joy of cooking, eating, drinking and experiencing.
Now coming back to the Kebabs, though these absolutely delicious Parsi Kebabs are unlike the other Kebabs, where you simply boil, mash, mix all ingredients together and make small balls / patties and deep fry them, these need little more time and attention but at the end, you will certainly not regret the effort.
So why wait? Make these at home and enjoy it with your loved ones. Don’t forget to sip a cup of hot tea or coffee while having these tempting deep-fried delights.
Vegetarian Parsi Kebabs – Parsi Cuisine
- Boiled Potatoes – 5 medium size
- Bread slices – 3
- Green Chillies – 1 -2
- Salt to taste
- Dry Mango Powder – ½ teaspoon
- Red Chilli Powder – ¼ teaspoon
- Indian Garam Masala – ¼ teaspoon
- Dry Fenugreek leaves – 1 tablespoon
- Oil for frying the Kebabs
- For stuffing in the Kebabs –
- Boiled Chana Dal (Bengal Gram) – ½ cup
- Desiccated Coconut – 2 tablespoons
- Cashews chopped – 4 – 5
- Raisins – 7-8
- For coating the Kebabs –
- Semolina – 2 tablespoons
- Take a bowl, mash boiled potatoes in it with the help of a potato masher or spatula.
- Add in all the dry spices and mix nicely to form a smooth mixture. Add in the dry fenugreek leaves.
- In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture. These act as a binder.
- Potato mixture is ready and now we need to prepare the stuffing for the Kebabs.
- For the stuffing in the Kebabs –
- Mix nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
- Make small balls from this mixture (size of a small lemon or a boiled egg yolk). These balls we will fill in the potato mixture.
- To make the Kebabs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the chana dal small balls and close the kebabs covering the chana dal yellow ball,to form an oval shape. Press gently with your palms.
- Roll these oval shaped Kebabs in the semolina flour before frying.
- Heat vegetable oil in a heavy-bottomed skillet and deep fry these kebabs, till golden brown on both the sides turning them gently.Fry them on medium to high flame.
- Serve hot with mint chutney.
You can bake them, shallow or deep fry them and enjoy these Kebabs as an appetizer with some mint chutney; they taste really good with mint chutney or you can even stuff these in sandwich/pita bread with some sliced vegetables and sauce of your choice.
You can replace bread slices with some corn flour as a binder.
Boil the chana dal and remove the water fully before using it for the stuffing.
In place of dry fenugreek leaves you can also use fresh coriander leaves.
Sprinkle some chaat masala on the Kebabs for some extra tangy flavour.
Enjoy these delicious mouth-watering Parsi Kebabs with your loved ones!