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Preparation Time : 40
Cook Time : 15
Total Time : 55
1 cup boiled black chana (chickpeas), mashed (makes 10 kebabs)
1 cup boiled rajma (kidney beans), mashed
1 tsp. salt or to taste
2 tbsp. coriander leaves, chopped
1 tsp. lime juice
1 tsp. flaxseed
1/2 tsp. red chili flakes
1/2 tsp. roasted cumin powder
1/2 tsp; garam masala powder
2-3 tbsp. oil for shallow frying
In a bowl, combine all the above mentioned ingredients (except oil) and refrigerate for 30 minutes.
Divide into equal portions and form into kebabs. Refrigerate agan for some time.
Heat oil and shallow fry them few at a time till golden brown on both sides.
Drain on a kitchen towel. Garnish with coriander leaves and serve with tomato sauce or green chutney.
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