Chana dal kebabs (Split Chickpeas) are healthy and flavourful as they have goodness of veggies combined with proteins of lentils. These are perfect as starters. Do include them in your next dinner party. You can prepare them in advance and keep in the refrigerator in an airtight containerThese stay Good for four to five days in the freezer Compartment. These are my dear hubby 's favorite starters. Most of the time he helps me in cooking them. This recipe was on my blog list for such a long time. But somehow got delayed. It is a simple recipe and anyone can try their hands on it.
200 gm Chana Dal
2 Boiled Potatoes
3 Slices Bread.
½ Cup Finely Chopped Carrot
½ Cup Finely Chopped Beans
1 Onion finely Chopped
2 Green Chillies Finely Chopped
2 Tbsp Coriander leaves finely Chopped
1 Tbsp Mango Powder ( Amchoor)
1 Tsp Freshly grounded Black Pepper powder
1 Tbsp Red Chilli Powder
1 Tbsp Dhania Powder
1 Tbsp Anardana Powder
1 Tbsp Salt. Or to taste
Oil for frying.
Let us Start:
Soak Chana Dal overnight in water. Next day drain the water and grind the Chana dal finely adding a little water. Beat it well till the colour of the dal appears lighter and it looks fluffy. The air incorporated will make the kebabs soft from inside and will enhance the taste.
Grate boiled potatoes and add to the ground dal.
Also grind bread slices in a grinder jar.
In a mixing bowl add ground Chana dal, potatoes, bread and all the powder spices.
Also add chopped carrot, beans , onions , green chillies and coriander leaves.
Mix everything together and it will form a dough .
Take small balls and roll them between palms of your hands giving it a cylindrical shape. You can also shape them like a tikki.
Heat oil in a pan and deep fry these kebabs . Keep the oil on medium heat. If you fry at high temperature it will be burnt from outside. At medium heat the kebabs will be well cooked from inside and crisp from outside.
Drain them on a tissue and serve hot with green chutney and tomato ketchup. Enjoyyy
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