Kale Channe ke kabab









Ingredients

  1. 1/2 cup Kale channe ( Black gram)
  2. 1 tablespoon chane ki dal ( split gram)
  3. 1/4 tablespoon jeera ( Cumin seed)
  4. 1 stick dalchini ( Cinnamon)
  5. 1 moti elaichi ( cardamom)
  6. 3-4 laung ( Cloves)
  7.  3-4 saboot saboot kali mirch ( pepper corns)
  8.  2 flakes of garlic
  9.  1 dry red whole chili
  10. 1 onion- chopped
  11. 2 bread slices- dipped in water and squeezed
  12. 1/4 tablespoon amchoor ( dry mango powder)
  13. salt to taste

Procedure

  1. Soak channa and channe ki dal together overnight.
  2. Pressure cook channas with jeera, dalchini, moti elaichi, laung, kali mirch, garlic, ginger and red chilli and give one whistle. Keep on low heat for 20 minutes. 
  3. If there is any water left, dry the channas on fire, leaving just a little water enough to grind. 
  4. Grind to a fine paste. Add bread, salt and amchoor to taste.
  5. Chill the mixture in the fridge for sometime. 
  6. Make flattened rounds
  7. Deep dry 4-5 pieces in medium hot oil. Drain on absorbent paper.
  8. Sprinkle onion rings over the kababs. Garnish with chopped coriander leaves.Serve with chutney or a dip,
If the kababs break on frying, add 1-2 tablespoon of maida to the mixture. The kababs may also be rolled in maida and then fried. 

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