
Ingredients:
• 250 g – kaale chane
• 30 g -chana dal
• 2- Onions (chopped)
• 6 flakes – Garlic
• 1 inch – Ginger (finely chopped)
• 2 – Red Chillies (deseeded)
• 3 – Green chillies (chopped)
• 2 – Bay Leaves
• 4 – Cardamom
• A pinch of baking soda
• 1 – piece – Cinnamon
• 5 – Cloves
• 1/2 tsp – cumin powder
• 6 – bread slices
• 1 tbsp – oil
• Salt
Method:
- Soak kaale chane for 6 hours and channa dal for 2 hours.
- In a pressure cooker add kaale chane, channa dal, garlic, ginger, cloves, cardamom, cinnamon, cumin powder, bay leaves, baking soda and salt.
- Pressure cook for 10 minutes using minimum water.
- Let the mixture cool down, then mash well with hands.
- Soak the bread in water, squeeze out the water and add to the mixture.
- Add chopped onions.
- Mix well.
- Shape this mixture into small balls and pat to form kebabs.
- Shallow fry the kebabs and serve with mint chutney or sauce.
Recipe courtesy of Monika Jain