Kabab Rolls

Ingredients:

2 onions , peeled and grated 
3 carrots , washed and steamed 
100 g French beans , washed and chopped 
1/4 kg potatoes , washed 
1 raw banana 
1 small beetroot , washed and peeled 
1 tablespoon chopped fresh coriander leaves 
oil , to deep fry 
3 tablespoons bengal gram flour 
3 tablespoons dry breadcrumbs 
6 slices white bread 
1 tablespoon fresh cream 
salt 
sugar

To be ground to a paste:

4 garlic flakes 
1/2 inch piece ginger 
1 teaspoon poppy seeds 
4 green chilies 
1/2 teaspoon cumin seeds 
1/4 teaspoon anise seed 
2 green cardamoms 
1/2 teaspoon black pepper 
2 teaspoons vinegar 
1 inch cinnamon sticks 
2 cloves

For mint chutney:

2 cups fresh mint leaves 
1 cup fresh coriander leaves 
6 green chilies 
1 small onion 
1 tablespoon grated fresh coconut 
salt 
1 teaspoon oil 
1 tamarind pulp (lemon-sized ball)

For seasoning the mint chutney:

1/4 teaspoon black mustard seeds 
1 teaspoon bengal gram dal 
1 pinch asafetida powder

DIRECTIONS:

1. To prepare the kebab rolls:. 
2. Pressure cook the potatoes in a pressure cooker. Peel and mash them. 
3. Wash the pressure cooker nicely. 
4. Steam the raw banana now in the pressure cooker with its skin on for 5 minutes under pressure. Peel and mash. 
5. Grate the cooked carrots and beetroot. 
6. Heat a tablespoons of oil in a pan. 
7. Fry the grated onion in the oil until it turns golden brown. 
8. Add the ground masala paste, salt and sugar to it. 
9. Mix well until the raw flavour is gone. 
10. Add the vegetables now to it and fry till the moisture evaporates. 
11. Remove from flame. 
12. Add the Bengal gram flour, breadcrumbs and the soaked bread slices. 
13. Knead well and make even-sized balls out of the mixture. 
14. Shape the mixture into thin cylinder rolls. 
15. Deep fry the rolls in hot oil till they are crispy. 
16. Drain excess oil on clean kitchen paper towels. 
17. Serve hot with mint chutney and tomato ketchup. 
18. Method for mint chutney:. 
19. Heat a tablespoons of oil in a pan. 
20. Fry the chillies, small onion, mint leaves and corriander in it, one at a time. 
21. Add the coconut at the end. 
22. Mix well and remove from flame. 
23. Add salt and tamarind. 
24. Grind the mixture to a smooth paste. 
25. Heat a little oil in a pan. 
26. Add the seasoning ingredients. 
27. Once they stop spluttering, remove from flame. 
28. Add them over the chutney. 
29. Mix well. 
30. Serve with kebab rolls. 
31. Enjoy!