Making the Kebabs

1. Mash the boiled potatoes, and keep aside.

2. Heat the El The Cooks’ Dal Tadka in a frying pan (nonstick preferably). Add purple & green cabbage, chopped ginger, green chilli, salt and mix well. Cover cook over medium heat for 6-7 minutes or until the moisture of the cabbage evaporates, stir in between. Now add the mashed potato, coriander leaves, and breadcrumb. Mix well and cook for 2-3 minutes.

3. Remove from the heat. Let the kebab mixture cools a little bit. Now grease your palms with oil, and start making round kebabs or you can give the kebabs any other shape according to your preference. 

Baking the Kebabs

1. Preheat the oven to 180 degrees C. 

2. Line a baking tray with aluminium foil and grease the foil with vegetable oil. Place the kebabs on the tray, with a pastry brush apply oil over them, and bake for 20 minutes. Flip in between. Remove from the oven, serve immediately.

Air frying the Kebabs

1. If you’re using an air fryer brush all the kebabs with vegetable oil before putting them into the air fryer basket. 

Brush the bottom of air fryer basket with oil.

Preheat air fryer to 180 degrees C for 5 minutes. Arrange the kebabs into the basket.

1. Air fry for 20 minutes. Remove from the Air fryer, serve immediately.

Frying the Kebabs

1. If you’re frying the kebabs coat them with breadcrumb and shallow fry in vegetable oil, transfer on a paper napkin and serve immediately.