Leftover chole, or green peas curry, or rajma or the like
2 tsp maida
2 tsp cornflour
Handful of coriander leaves chopped
Oil for frying
Heat a skillet and dry out the water from your leftover curry till just the base gravy remains (onions, tomatoes or the base with which you have prepared the curry). Remove from heat and cool. Transfer the dried gravy onto a blender and make a smooth paste. In a separate bowl, add the maida and cornflour and add the blended paste. Mix well with your hands. Tip in the coriander and mix once again. Now, take a toothpick and with a small quantity of the mixture make a cylindrical kabab around the stick leaving the ends free. Repeat for the rest of the mixture and fry on medium heat until evenly browned on all sides. Enjoy!