Ingredients
- 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
Directions
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Wash and soak sago in cold water for 1 hour.
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Finely chop the ginger and green chillies, or grind them together to a paste.
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In a bowl, combine the drained sago, cooked bottle gourd, ginger, green chillies and chopped coriander.
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Add Kissan Fresh Tomato Ketchup and mix well.
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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.
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Spread green chutney on each chapatti. Place a patty on each chapatti and roll it up.
