The question that remains in our mind is, what to do with our leftover food? And we all know that food should not be wasted at any cost. So, today with this recipe, I'm going share one of the amazing, delicious and healthy recipe called Leftover Roti Badami/Almond Paneer Kabab.
Ingredients:
Ingredients:
Method of Cooking:
1) Heat tawa on medium flame, then roast Roti one by one on low flame and cook them turn occasionally until it turns crisp.
2) Allow them to cool down at room temperature. Then break into pieces and transfer it into a dry mixer jar.
3) Blend to a fine powder along with almond. Set aside
4) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 5) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and mash them. Set aside.
6) Take a vessel, add peas, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the vessel and simmer for about 10 minutes.
7) Turn off the flame, drain excess water from the peas and set aside.
8) Take a bowl, add paneer and mash them properly.
9) Now, take a big bowl and add Roti powder mixture, paneer, pea, potato, onion, coriander leaves, green chilli.
10) Add salt, black pepper powder, red chilli powder, cumin powder, coriander powder, garam masala powder, aamchur powder and turmeric powder, mix them well.11) Now, make small size patties like Kabab. Take a small bowl and beat eggs.
12) Now take a kadhai/vessel, heat enough oil, dip each patty into the beaten egg and then place them into to the oil.
13) Add a small batch of patties at a time, cook on low-medium flame turning occasionally.
14) Once done, remove them from the oil and transfer them to a kitchen paper.
15) Repeat this process for the rest of the Kabab mixture.
16) Yours delicious Leftover Roti Badami/Almond Paneer Kabab is ready to serve.
17) Serve hot with ketchup or spicy chutney.
2) Allow them to cool down at room temperature. Then break into pieces and transfer it into a dry mixer jar.
3) Blend to a fine powder along with almond. Set aside
4) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 5) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and mash them. Set aside.
6) Take a vessel, add peas, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the vessel and simmer for about 10 minutes.
7) Turn off the flame, drain excess water from the peas and set aside.
8) Take a bowl, add paneer and mash them properly.
9) Now, take a big bowl and add Roti powder mixture, paneer, pea, potato, onion, coriander leaves, green chilli.
10) Add salt, black pepper powder, red chilli powder, cumin powder, coriander powder, garam masala powder, aamchur powder and turmeric powder, mix them well.
12) Now take a kadhai/vessel, heat enough oil, dip each patty into the beaten egg and then place them into to the oil.
13) Add a small batch of patties at a time, cook on low-medium flame turning occasionally.
14) Once done, remove them from the oil and transfer them to a kitchen paper.
15) Repeat this process for the rest of the Kabab mixture.
16) Yours delicious Leftover Roti Badami/Almond Paneer Kabab is ready to serve.
17) Serve hot with ketchup or spicy chutney.
