How to make Vegetable Bombs -

Potatoes stuffed with cooked vegetables-delicious and tasty recipe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Bread Stick

Cuisine : Fusion

Course : Snacks and Starters

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Vegetable Bombs

Vegetable Bombs Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Bombs Recipe

  • Potatoes boiled and peeled 5-6 medium

  • Bread Stick soaked in water 3-4

  • Salt to taste

  • Bread crumbs 1/2 cup

  • French beans finely chopped 10-15

  • Carrots finely chopped 2 medium

  • Green peas blanched 1/2 cup

  • Cauliflower separated into florets 1/2 small

  • Oil 2 tbsps + to deep fry

  • Onion chopped 1 medium

  • Green chillies chopped 3

  • Fresh coriander leaves chopped 1/4 cup

  • Salt to taste

  • Dry mango powder (amchur) 1 teaspoon

  • Coriander powder 1 teaspoon

  • Butter 1 tablespoon

Method

Step 1

Mash the potatoes in a bowl. Add soaked bread slices, salt and mix well. Keep it aside. For filling heat oil in a pan. Add onion and green chillies and sauté for a minute. Add French beans, carrots, green peas and cauliflower and cook for five to seven minutes or until done.

Step 2

Add coriander leaves, salt, dry mango powder, coriander powder and mix well. Set aside to cool. Divide the potato mixture into equal portions and roll out into small puris. Plate a portion of the filling in the centre along with a little butter and roll into balls.

Step 3

Heat sufficient oil in a kadai. Roll the balls in bread crumbs and deep fry till golden brown in colour. Drain on absorbent paper. Serve hot with tomato sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.