KALE CHANE KE KABABS

Ingredients :

1/2 cup kala chana (black gram)

1 tbsp chane ki dal (split gram)

1/4 tsp jeera ( cumin seeds)

1" stick Cinnamon ( dalchini)

1 moti Illaichi (seeds of brown cardamom)

3-4 Cloves (Laung)

2 flakes garlic

1/2" ginger

1 dry whole red chilli

4-5 kali mich ( black pepper)

1 onion finely chopped

2 slice bread crumbs

1/4 tsp amchoor ( dry mango powder)

Salt to taste

Method : 

  

• Soak kala chana and chane ki dal together in about 2 1/2 cups of water, for 6-8 hours or overnight.
• Pressure cook channas with jeera, dalchini, moti illaichi, laung, kali mirch, garlic, ginger and red chilli to give one whistle. Keep on low heat for 20 minutes.
• If there is any water left, dry the channas on fire, leaving just a little water enough to grind.
• Grind to a fine paste. Add bread crumbs or dipped bread in water and squeezed, salt and amchoor powder to taste.
• Chill the mixture in the fridge for sometime.
• Make small flattened rounds. 
• Deep fry 4-5 pieces in medium hot oil. Drain on absorbant paper.
• Sprinkle onion rings over the kababs.
• Serve with chutney.

Note :- If the kababs break on frying, add another slice of crumpled bread to the mixture. The kababs may also be rolled in maida and then fried.