This recipe is my mom’s contribution and like I said in the “About Me” section, she is a total craftswoman in making healthy food, tasty. I’m so hooked to this recipe and already testing variations of it with different mixes of veggies, flours and flavours.
Try this out for your kid’s snack box or as a party starter and see the patties vanish off the plate in a jiffy.
Of course, my pick as a working professional is to use them as ‘make-ahead’ breakfast bites for weekdays!
Mixed Vegetables: 2 1/2 cups shredded
(Carrots, green beans, cabbage, sweet corn & mint or any leafy vegetable).
Approximately 1/2 cup per vegetable
Ginger paste: 1 tbsp
Green chillies: 3-4
Turmeric powder: 2 tsp
Salt to taste
Mixed flour: 1/2 cup add equal portions
Gram flour (lightly dry roasted)
Ragi flour (finger millet flour)
Jowari (sorghum flour)
Bajra flour (pearl millet flour)
Wheat flour: 1/2 cup
If you don’t have some of the flours listed above, you can always substitute with more quantity of rice flour/gram flour
Makes: 20-25 patties
(of the size shown in the picture)
Mix all the ingredients together. Make a soft dough by adding water. Cover and set it aside for 15-20 mins.
Divide the dough into equal sized balls. Flatten the balls with your hands to make patties.
In a pressure cooker or a steamer, steam the patties for 10 mins.
Once the pressure drops, open the cooker and take out the patties.
Pre-heat your air fryer at 175°C. Brush the patties with oil on both sides. Place the patties in the grill basket and air-fry for 15-20 mins or until slightly browned & crisp.
Heat a pan and add 3 tbsps oil. Shallow fry the patties on either side until slightly brown & crisp.
Serve with a coriander dip. (Recipe link)