| 1. |
Boil, peel, and mash potatoes. |
| 2. |
Add salt. |
| 3. |
Chop carrots and beans into very
fine pieces. |
| 4. |
Chop cabbage very finely. |
| 5. |
Add salt and keep aside for 5-10
minutes. |
| 6. |
Squeeze out the excess water. |
| 7. |
Chop capsicum finely. |
| 8. |
Crumble the bread pieces. |
| 9. |
Heat 1 tbsp. oil. |
| 10. |
Add carrots beans. Stir-fry. |
| 11. |
Then add cabbage, capsicum, 1
tsp ajinomoto, crushed green chillies and salt to taste. |
| 12. |
Stir-fry and remove from heat. |
| 13. |
Cool. |
| 14. |
In the mashed potato, add the
cooled vegetable mixture and crumbled bread pieces. |
| 15. |
Mix well. |
| 16. |
Shape into 2-3 inch sticks. |
| 17. |
Deep fry in hot oil. |
| 18. |
Drain the excess oil on paper. |
| 19. |
Serve hot with tomato or any
chutney. |
