Friday, 24 June 2016

1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread pieces
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
Method :
1. Soak bengal gram lentil and brown chickpeas for 2 hours.
2. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
3. Water should dry up completely. When it cools then grind it in a mixer.
4. Soak bread and press with both the hands to retain water. Grind it with chickpeas in a mixer.
5. Make kebabs of the mixture.
6. Coat the kebabs in a bowl of maida one by one.
7. Heat oil in a pan and deep fry all kebabs in it.
8. Serve them hot.

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1 comment:

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