Pakistani Vegetable Cones

Ingredients:

3 boiled potatoes

5 french beans

1/2 cup boiled green peas

1 carrot

10 cauliflowerettes

1 capsicum

1 big onion

1″ piece ginger

1 tsp chilli powder

Salt to taste

Oil for deep frying

For Filling:

10 whole fried cashewnuts

1tbsp chopped walnuts

1/2 tsp raisins

12 small cubes paneer

To Coat:

3 tbsp plain flour

1 tbsp corn flour

4 tbsps breadcrumbs

To Garnish:

A few lettuce leaves

Sliced onions

Sliced cucumber

Sliced tomatoes

Par boiled beetroot slices, optional

Cooking Instructions:

Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well. Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.

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