Directions
Ingredients
Chana Dal (soaked) – 1cup
Turmeric – 1 tsp
Salt – 1tsp
Water – 1lt
Moong dal (soaked) – ½ cup
Urad dal (soaked) – ½ cup
Ghee – 2 tbsp
Asafoetida(hing) – ½ tsp
Cumin – 1tsp
Green cilli chopped – 1tsp
Ginger chopped – 1 ½ tspno
Turmeric – ½ tsp
Chilli powder – 1tsp
Coriander powder – 1tbsp
Salt – to taste
Fennel seeds – 2 tsp
Mint leaves – 2tsp
Dry mango powder (amchoor) – 2 tsp
Potato boiled & mashed – 1cup
Bread crumbs (dry) – 1 cup
Ghee – for frying
Filling
Hung curd – ½ cup
Salt – to taste
Green chilli chopped – ½ no
Onion chopped – 2 tbsp
Mint leaves chopped – 1tbsp
Steps
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1
Done
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Boil water and add ½ tsp turmeric, salt and soaked chana dal. Cook for about 5 mins and then add moong dal & urad dal. Cook for another 5mins approx. cook till the dal is soft but but still whole & not mashed. |
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2
Done
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In a pan add ghee and then add asafoetida cumin, green chilli, ginger, ½ tsp turmeric, chilli powder, coriander powder and salt. Give a quick stir and then add boiled dal to it. Stir & cook for 5-7min. Remove to a plate add fennel seeds, mint leaves, amchoor powder & potato. Mix it well and take a small portion and make it into a sphere. Using your thumb make a depression in the centre and fill it with a tiny portion of the curd filling. |
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3
Done
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Close the kebab and roll again. Flatten it and shallow fry on a hot pan using ghee. Repeat the same for the remaining mixture. Cook on both sides and serve hot with the remaining filling as a dip. |
