This is my second week partying at Fiesta Friday and I am enjoying each and every moment of it . As it’s meatless Friday in my house today I am contributing Lentil kabobs served with Mint chutney .
India is home to a vast variety of kebabs that are cooked in a tandoor, (an open iron grill),shallow-fried or deep-fried, or cooked on a griddle.
Kebabs are usually served with Green mint chutney and are not only tasty, they are easily digestible too.
Today I am presenting one such kabob called Kale Chane Ke Kababs . This spicy kabobs are made with black chickpeas , Bangal gram ( chane ki daal ) and spices. .
To make these kebabs we will be needing
Kala chana / black chick peas 1 cup (soaked 6-7 hrs)
Chana Dal / yellow Bangal gram 1/4 cup (soaked)
Onions 1/2 cup finely chopped
grated ginger 1 tbs
finely chopped garlic 1 tbs
1/4 cup chopped cilantro
salt to taste
garam masala powder 1 tbs
coriander powder 2 1/2 tsps
Salt to taste
Lime juice (according to taste)I used juice of 1 lime ( you can even use lemons )
Green chillies 1-2 (chopped finely – optional)
Fresh Bread crumbs from 2 slices of brown bread
Oil for shallow frying
Put the soaked gram and black chickpeas in a pressure cooker with water reaching an inch above the gram. Add the salt and pressure cook for 15 minutes or till tender .
strain the water and grind in a mixer without water or very lillte water. It should be like a dough .
Shape the gram mixture into 15-16 small patties on your palm.
Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side . Add a few patties at a time and Flip the patties over and cook the other side as well.
Ingredients for Mint Chutney
1 cup Coriander leaves
½ cup Mint leaves
2 Green Chilies or to taste
Juice of one lemon
Salt to taste
To make the chutney just combine all the ingredients and blend in food processor.