CHANA DAL-WATER CHESTNUT( SHINGHADA) KABAB

INGREDIENTS

chana dal cooked  1 cup
water chestnuts chopped   1/4 cup
salt to taste
asafoetida  1/4 tsp
green chillies finely cut   1-2 tsp
ginger-garlic paste  1 tsp
oil for frying
saunf/fennel seeds  1 tsp

for stuffing
hung curd  1/4 cup
salt to taste
raisins few
coriander leaves 2 tsp finely chopped
pepper pdr.  1/4 tsp
mix all well

METHOD

in a heavy pan, heat oil, add fennel seeds, fry, add hing, green chillies, paste, fry well
add boiled dal, chestnuts, fry well with salt to taste
once cooked, cool and grind to a thick paste
refrigerate the paste for at least 30 minutes
take small amount of the dal mixture, make a depression, add some stuffing, cover carefully from all sides, shape into desired shape
deep fry in hot oil till golden on all sides, drain well, serve with ketchup or chutney of your choice



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