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Preparation Time : 480
Cook Time : 20
Total Time : 500
1 cup dry black chickpeas/kala chana
4 boiled potatoes
1 green chilli
1 inch ginger
2 tbsp coriander
2 tbsp mint leaves
1 tbsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp coriander powder
1 tsp red chilli powder
1 tsp chaat masala
1 tsp garam masala
1 tsp dry mango powder
2 tbsp gram flour
1 spoon salt
Wash and soak chickpeas for 8 hours.
Drain the water and add 2 cups fresh water and little salt in a pressure cooker.
Take 3 to 4 whistles and on cooling check .The chana shoul be properly boiled.
Put the boiled chana in sieve so that the water is seperated.
Take the cooled chana in food processor.add ginger,coriandr,mint leaves,and fennel seeds.
Pulse and make a coarse mixer.
Now take this in a big bowl and add mashed potatoes.Add finely chopped onions also.
Add all spices and salt to this mixture.
Mix well and add gram flour.
Make a dough like mixture and form flat balls.
Take a shallow pan .Add oil and heat.
Keep the kababs at some distance all over the pan and shallow fry on medium heat.
Fry golden from both sides.
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