An ingenious Indian snack that turns humble vegetable peels into crisp, spiced kebabs. Vegetable peels, sautéed with aromatics, are bound with mashed potato into a dough and pan-fried. Subtly spiced with classic garam masala, these kebabs are a nutritious, no-waste treat. The recipe is simple enough for beginners, with just 20 minutes of prep.
Sunrise tip: For easier shaping, oil your hands lightly before forming the kebabs. This prevents the mixture from sticking to your palms.
Time: 10 minutes
Heat 50 ml refined oil in a pan. Add cumin seeds, chopped onion, chopped ginger, chopped garlic and fry them for 2-3 minutes.
Mix in the chopped vegetable peels and cook for 2-3 minutes until they soften.
Time: 10 minutes
Add Sunrise Turmeric powder, Sunrise Red Chilli Powder, Sunrise Cumin powder and Sunrise Sabji Masala to the vegetable peel mixture. Cook well for 2-3 minutes.
Add mashed potatoes and again cook for 2-3 minutes.
Add salt to taste, sprinkle the Sunrise Chaat Masala and chopped coriander leaves. Cook for 2-3 minutes.
Time: 15 minutes
Turn off the heat. Take out the mixture in a large bowl and let it cool down.
Once the mixture is cooled, take some mixture in your hands and gently roll it into the shape of a patty. Press gently to secure the circular shape and repeat to shape all the kebabs.
Time: 15 minutes
Brush 10 ml refined oil in a non-stick pan over medium heat. Gently place the shaped kebabs in the pan, leaving some space between each. Toast evenly for 6-8 minutes, turning them carefully every 2 minutes, until they are golden-brown and crisp on all sides.
Remove the fried veg peel kebabs onto a serving plate lined with paper towels to drain excess oil. Serve piping hot with ketchup, mint-coriander chutney and sliced onions on the side.
Side Dish: Tomato ketchup, Mint-coriander chutney, sliced onions