Cooking with B.J

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Vegetable Cones
Contributed by Ambreen Imran (Lahore)


- 3 boiled potatoes
- 5 french beans
- 1/2 cup boiled green peas
- 1 carrot
- 10 cauliflowerettes
- 1 capsicum
- 1 big onion
- 1" piece ginger
- 1 tsp chilli powder
- salt to taste
- oil for deep frying

- 10 whole fried cashewnuts
- 1tbsp chopped walnuts
- 1/2 tsp  raisins
- 12 small cubes paneer

- 3tbsp plain flour
- 1tbsp corn flour
- 4tbsps breadcrumbs

- A few lettuce leaves
- Sliced onions
- Sliced cucumber
- Sliced tomatoes
- Par boiled beetroot slices(optional).

1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces.
2. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well.

Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.