Chane ke Kebab

Ingredients

1 Cup Black chickpeas

6 Cups Water

2 tsp Salt  

Onions 2 finely chopped

Potato 1, boiled  and mashed

Green chili 1-2 finely chopped

1 tsp Coriander pdr 

1 tsp Red chili pdr

1/2  tsp Garam masala

 4 tbsp Besan

1 tsp Ginger garlic paste  

1 tbsp Coriander leaves

2 tbsp Oil  

1 tbsp Mint leaves

Lemon  1

 

Preparations

Rinse the black chickpeas and soak them for 8 to 9 hours in 4 cups of water.

Drain the soaked chickpeas and pressure cook them with 2 cups water and 1/2 teaspoon salt for 5 whistles. Let the pressure settle down and open the lid. Drain all the water and remove the chickpeas from the cooker in a bowl and mash with a potato masher to a coarse mixture.

Add onions, boiled potato, green chili, coriander powder, red chili powder, garam masala, salt and besan. Add ginger garlic paste and chopped coriander and mix well.

Make into small patties. In a pan add the oil and shallow fry the kebabs until brown on both sides.

Serve garnished with onion slices and mint leaves along with lemon slices.

 

 

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