Preparation time 20 minutes
Cooking time 25 minutes
Eggplants roasted or boiled and mashed 1 cup
Oil 1 tbsp
Ginger-Chilli Paste 1 ts
Garlic Paste 1 ts
Onion chopped 1
Green Peas 2 tbsp
Carrot chopped small cubes of 1 carrot
Capsicum chopped small pieces of 1 capsicum
Salt to taste
Turmeric Powder 1 ts
Red Chilli Powder 1 ts
Garam Masala 1 ts
Ketchup 2 tbsp
Fresh Bread Crumb 1 cup
Refined White Wheat Flour Slurry 1 cup
Oil to deep fry
Chutney or Ketchup for serving
Heat Oil in a Pan. Add Ginger-Chilli Paste, Garlic Paste and Onion. When Onion becomes soft, add Green Peas, Carrot and Capsicum. Cook for 2-3 minutes on low-medium flame. Add Salt, Turmeric Powder, Red Chilli Powder, Garam Masala and mix well. Add Ketchup and mix well while continue cooking for 2-3 minutes. Remove from the flame and shift the mixture in a bowl. Add mashed Eggplants and also add Fresh Bread Crumb as needful to prepare the semi stiff mixture.
Prepare number of roll from the mixture.
One by one, dip all rolls in Slurry, coat with Fresh Bread Crumb and deep fry to light brownish. Turn over rolls slowly while deep frying taking care of not breaking any roll to deep fry them all around.
Serve Hot with Home Made Chutney or Ketchup of choice.
Generate Natural Heat in Your Body with Eggplants in Cold Winter.