Parat-e-Subz

A deep fried delicacy, which has seasoned blanched vegetables at its core, covered with mashed potato and finally coated with chips crumbs for spicy crispiness.

The technique for making it is very similar to my other recipe Paneer Recipe that I shared last month. However the inspiration for this recipe is Scotch egg, and I tried to accomplish the same technique of cooking with layering different elements over one another, and successfully achieved it. The difference here is that it is made of ingredients easily available, with cherry on the cake being its super simple to prepare. So do give it a try.

Ingredients: Serves 4

For Potato Mash:

3 medium sized boiled potatoes peeled

Crumbs of 2-3 slices of bread

Salt and red chilli powder to taste

1/8 teaspoon garam masala

1 green chilli chopped

Green coriander as much as you like

For stuffing:

1 cup any mix vegetable. I used Cauliflower, capsicum and carrot, totalling to one cup quantity

1/8 teaspoon Rock salt

1/8 teaspoon Black pepper

1/8 teaspoon Roasted ground cumin seeds

1/8 teaspoon Chaat masala

Water for boiling

For batter:

2 tablespoon corn flour

4-5 tablespoon water

For outer crisp layer:

1 large packet of chips, I like uncle chips so used them, you can try any other as per your preference.

Oil for deep frying

Recipe:

For Mash:

Mash potatoes. Add all dry spices, crumbs, coriander and chilli. Mix together well and refrigerate till further use.

For Stuffing:

In a microwaveable bowl, add all vegetables and water. Water should just cover the vegetables. Microwave this on maximum temperature setting for 3-5 minutes. Check after 3 minutes if still raw microwave for another minute or so. Veggies should be half boiled and not soggy.

Once done take them out and drain water out. Spread the veggies on a half of kitchen towel and dab with the remaining half to absorb the excess water.

Now add veggies back to the bowl, sprinkle all the dry spices together on veggies and mix well.

For batter:

Mix corn flour and water together. It should be of running consistency.

For outer layer:

Grind chips in a food processor, and spread them on a plate.

Method:

Make around 1 inch ball of the mash then spread it on your palm till its ½ cm thick.

Put some stuffing on it and cover it with the mash, beginning with one end and going around till stuffing is fully covered with mash. Again roll it lightly with your hands to make a perfect round.

Dip this ball in the batter from all sides.

Then roll it on the chips crumble. Chips should stick to it completely. Then deep fry it.

Serve hot with coriander chutney.

Note:

You can use maida/ all purpose flour alternatively for batter.

In place of chips, ground corn flakes can also be used.