Ingredients with Measurements:
- 1 cup flattened rice (chuda)
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves
- 1/4 cup finely chopped mint leaves
- 1/4 cup roasted peanuts, crushed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, soak the flattened rice in water for 5 minutes. Drain the water and squeeze out excess water from the flattened rice.
2. Add boiled and mashed potatoes, finely chopped onions, coriander leaves, mint leaves, crushed peanuts, ginger paste, garlic paste, green chili paste, coriander powder, cumin powder, garam masala powder, and salt to the flattened rice. Mix well.
3. Divide the mixture into equal portions and shape them into kebabs.
4. Heat oil in a frying pan and shallow fry the kebabs until golden brown on both sides.
5. Serve hot with mint chutney.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Flattened rice can be substituted with bread crumbs.
- Roasted peanuts can be substituted with roasted cashews or almonds.
Variations:
- Add grated carrots or beetroot to the mixture for added nutrition and flavor.
- Use different spices like turmeric powder or red chili powder for a different flavor profile.
Tips and tricks:
- Squeeze out excess water from the flattened rice to avoid a soggy mixture.
- Use a non-stick frying pan to avoid the kebabs from sticking to the pan.
Storage instructions:
- Store the leftover kebabs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kebabs in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and lemon wedges.
Garnishes:
- Garnish with finely chopped coriander leaves and roasted peanuts.
Pairings:
- Serve with mint chutney and onion rings.
Suggested side dishes:
- Serve with naan bread or rice pilaf.
Troubleshooting advice:
- If the kebabs are falling apart while frying, add more mashed potatoes to the mixture to bind it together.
Food safety advice:
- Make sure the potatoes are fully boiled before mashing them to avoid any raw potato taste.
Food history:
- Chuda Ghasa Kebab is a popular street food in the Indian state of Odisha.
Flavor profiles:
- Spicy, tangy, and nutty.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Nepali