Serves: 10–15 people

Ingredients

  • Green peas (shelled) – ½ cup
  • Garlic – 3 cloves
  • Ginger – 1 inch piece
  • Cumin seeds (Jeera) – 1 tsp
  • Salt – to taste
  • Green chillies – 2–3 (finely chopped)
  • Red chilli powder – ¼ tsp
  • Onion – 1 small (finely chopped)
  • Coriander leaves – ½ cup (finely chopped)
  • Bread – as needed (for binding)
  • Milk – for soaking bread
  • Oil – for frying

Method

1. Prepare the Mixture

  • Lightly grind the shelled green peas into a slightly coarse texture (do not make a fine paste).
  • Make a paste of ginger and garlic.
  • Soak bread in milk for a few seconds, squeeze out excess milk, and keep aside.

2. Cook the Mixture

  • Heat 1 tbsp oil in a pan and add cumin seeds.
  • Add chopped onion and sauté for 2–3 minutes until soft.
  • Add ginger-garlic paste and cook until light golden and fragrant.
  • Add crushed peas and sauté for 2–3 minutes until moisture reduces.
  • Add salt, green chillies, red chilli powder, and coriander leaves. Mix well.
  • Add soaked bread gradually and mix until the mixture binds properly. Adjust the consistency of the stuffing as needed.

3. Shape & Fry

  • Take small portions of the mixture and shape them into long seekh kebab-style rolls.
  • Deep fry on medium heat until golden brown and crisp.
  • Remove and drain excess oil on paper towels.

Serving Suggestions

  • Serve hot with green chutney, onion rings, and lemon wedges.
  • Insert skewers or toothpicks for restaurant-style presentation.
  • Best served as a starter or party snack.

 Tips

  • Do not make the mixture too wet, or it may break while frying.
  • Add bread gradually to control binding.
  • Fry on medium heat for even cooking and crisp texture.
  • For a healthier option, you can also shallow fry or air fry.
  • Keep the pea mixture slightly coarse for better texture.

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