Ingredients:

• 2 cups – cooked Lobia (black eyed peas)
• 3 Green chillies chopped
• salt to taste
• 1-inch piece Ginger chopped
• 1 tbsp Lemon juice
• 4 tbsps – mava/khoya, grated
• 1/2 tsp – kewra water
• 1/2 cup pure Ghee
• Roast and grind the following:
• 1 tsp shahjeera,
• 4 green cardamoms,
• 2 black cardamoms,
• 6 cloves,
• 1 inch piece Cinnamon
• A pinch Saffron
• Roast and grind the following:
• 15 cashewnuts,
• 2 tbsps – Sunflower seeds (chironji),
• 1.5 tbsps Poppy Seeds (khus khus)
• For garnishing:
• Fresh Mint leaves and Onion rings

Method:

1. Blend the cooked lobia in a blender.
2. Add green chillies, roasted spice powder, salt, ginger blend again.
3. Add cashewnut, chironji, khuskhus powder and continue to blend.
4. Transfer the mixture into a bowl.
5. Add a little kewra water and mix.
6. Divide the mixture into 16 equal portions.
7. Roll each portion into a ball and press a little.
8. Roll the edges against a flat surface to even the edges.
9. Heat ghee on a tawa and place the kebabs on it.
10. Fry on medium heat till it turns brown.
11. Turn gently and fry on the other side till well browned.
12. Drain and serve hot garnished with onion rings and fresh mint leaves.