Soft textured and smooth, these vegetarian kebabs are spiced with a coarse spice mix of cloves, cinnamon, black peppercorns and red chillies. Enriched with carrots and flavoured with ketchup, these kebabs can be a starter or a meal!
Servings
4 People
Ingredients
- 1 cup vegit aloo mash.
- 1 onion - very finely chopped.
- 1 tsp ginger paste.
- 2 slices bread - grind in a mixer to get fresh crumbs.
- ¼ tsp dried mango (amchoor) powder.
- ¼ tsp jeera.
- 3-4 cloves (laung).
- seeds of 2 moti illaichi.
- ½ cup black gram (kale channe).
- 1 tbsp oil.
- ½ tsp garlic paste.
- salt to taste.
- crush spices together to a coarse powder.
- 1" stick dalchini.
- 3-4 peppercorns (saboot kali mirch).
- 1 dry, red chilli.
Method of Preparation
- Soak kale channe in water for 6-8 hours or overnight.
- Put kale channe, onion and oil in a pressure cooker. Add powdered spices and 1½ cups water also. Pressure cook to give 1 whistle. After the first whistle, keep on slow fire for 20 minutes. Remove from fire and let the pressure drop by itself.
- If there is extra water, dry the channas for sometime on fire. There should just be a little water, enough to grind the channas to a fine paste.
- Grind to a fine paste.
- Remove channa mixture to a bowl. Add ginger-garlic paste, bread, salt, vegit aloo mash, crushed spices and amchoor. Add about ½ cup water for the mixture to bind properly.
- Make a small flatten ball of kebab shape with the help of wet hands.
- Fry 4-5 pieces in a pan on medium flame till golden on both sides.
- Serve with poodina chutney.
