- 100 g sabudana (sago)
- 1 small ginger
- 5 green chillies
- 200 g boiled, grated dudhi
- A small bunch of finely chopped coriander (dhania)
- 1/4 cup Kissan Fresh Tomato Ketchup
- Oil for deep frying
- 4 tbsp mint and coriander chutney
- 4 chapatis
Serving Size 2
Amount per serving
Wash and soak sago in cold water for 1 hour.
Finely chop the ginger and green chillies, or grind them together to a paste.
In a bowl, combine the drained sago, cooked bottle gourd, ginger, green chillies and chopped coriander.
Add Kissan Fresh Tomato Ketchup and mix well.
Shape equal portions of the mixture into medium patties. Heat the oil and deep-fry the patties till golden. Remove and drain on absorbent paper.
Spread green chutney on each chapatti. Place a patty on each chapatti and roll it up.