Chatpattey Coconut Kabab

Ingredients:

• 2 small potatoes (boiled)
• 1 medium size carrot (boiled)
• 12-14 french beans (chopped & boiled)
• 2 tbsp. coconut (grated)
• 1 cup coconut (grated)
• 1-2 green chilies (finely chopped)
• 1 tbsp. cashew & raisins (chopped)
• 1/2 tsp. black pepper powder
• 1 tbsp. white chickpea (soak in water for 3-4 hrs, then boiled) 
• 2 tbsp. cornflour
• 4 tbsp. cornflour (dissolved in 50 ml water) 
• Salt to taste
• 1 tbsp. oil
• 1/3 cup bread crumbs
• Oil for deep frying

Making Procedure:

In a large mixing bowl mix all the boiled veggies, coconut, boiled chickpea, green chilies, cashew & raisins, black pepper powder, cornflour and salt. Mash them well. Heat 1 tbsp. oil in a pan and add the mashed mixture. Stir and fry for 2-3 minutes, then let it cool and keep aside.

Divided the mixture in 12-14 balls. Press each ball into cutlet or round shape. 

Now prepare the cornflour batter in a bowl. Pour the bread crumbs and grated coconut in two different flat tray. 

Dip the cutlets in grated coconut. Then soak them into cornflour batter and roll them in bread crumbs one by one. Repeat the same process further for the rest.

Heat oil in a kadai. Slowly and carefully put 2-3 chops at one time into the hot oil. Fry them on medium heat until it becomes golden brown color. Remove from the oil and keep on a paper towel.

Serve hot with tamarind chutney or tomato ketchup.