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Preparation Time : 20
Cook Time : 15
Total Time : 35
1 cup chicken mince, cooked
1/4 cup chana dal, soaked for 30 minutes
1 medium sweet potato, boiled & grated / mashed
1/2 tsp. salt or to taste
1 tsp. dry fenugreek leaves, crushed
1-2 green chilies, chopped
1/2 tsp. red chili flakes
1 tsp. ginger, grated
2-3 tbsp. coriander stalks, finely chopped
1/8 tsp. nutmeg powder
2 tbsps. coriander leaves, chopped
Boil the chana dal in 1 cup water for 5-6 whistles on low flame after the first whistle. Cook till all the moisture is evaporated. Mash with the back of a spoon and keep aside.
In a bowl, combine all the ingredients, except oil to shallow fry and refrigerate for 1-2 hours.
Heat 1 tbsp. oil in a non-stick tawa / griddle and shallow fry 2 at a time on both sides till light golden brown in colour.
Drain on a kitchen towel and serve with green chutney or sauce.
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