Ingredients
- Kaale Chane 250 gms Channa dal 50 gms.
- Onions (finely chopped) - 4.
- Garlic 6 flakes(chopped).
- Ginger (finely chopped) 1" piece .
- Red Chillies (deseeded) -2.
- Green Chillies (chopped) -2.
- Cardamom 4 nos.
- Cinnamon 1" piece
- Cloves 5 nos.
- Coriander powder 2 tbsp.
- Bread slices 6 nos.
- Oil
- Salt to taste
- Lemon juice -3 tbsps
Preparation
- Soak kaale chane and channa dal for 6 hours atleast.
- In a pressure cooker add a little oil and fry half the onions till brown.
- Add the garlic and ginger and fry for one minute
- Add the cloves, cardamom, cinnamon, coriander powder and fry till oil separates.
- Add the kaale chane and channa dal and cook with minimum water(just enough to cook) and pressure cook for 20 minutes.
- Let the mixture cool down and grind in a mixture to a coarse paste.
- Soak the bread in water, squeeze out the water and add to the mixture. Add chopped onions and lemon juice. Mix well.
- Put it in the fridge for about 2 hours.
- Add salt to the mixture and shape this mixture into small balls and flatten to make kababs.
- Spread a sheet of aluminium foil on the oven tray and lightly grease the oven tray. Arrange the kababs on this sheet and dab a little oil on them.
- Preheat the oven(set it to both top and bottom grill) and put the kabab tray inside the oven and bake at 200 degree centigrade till one side becomes brown. Turn the kababs and bake on the other side too dabbing a little oil again
- Serve hot with green chutney
Variations
- Instead of putting them in the oven the kababs can be shallow fried or deep fried.
Gotchas
- If you put too much water while cooking or grinding the mixture then the mixture tends to become runny and it will get difficult shaping the kababs . So use minimum quantity of water.
- Add salt at the last moment to avoid mixture becoming runny.
- If however the mixture does have a lot of water add more slices of bread and put the mixture in the fridge for longer duration.
No comments:
Post a Comment