Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings
Ingredients
1 cup soaked kabuli chana (white chick peas)
1 cup sprouted moong (whole green gram)
1 potato , boiled and mashed
1 1/2 tsp grated raw mango
salt to taste
2 onions , finely chopped
2 green chillies , chopped
2 tsp chopped coriander (dhania)
1 tsp garam masala
oil for frying
Method
Blend the kabuli chana and sprouted moong separately in a mixer to a coarse paste with very little water.
Combine both the pastes, potato, raw mango and salt and mix well. Keep aside.
Heat 1 tsp oil in a pan, add the mixture and saute till it leaves the sides of the pan. Remove from the flame and keep aside.
When a little cold, add the onions, green chillies, coriander and garam masala, mix well and roll into 10 balls.
Flatten the kebabs between palms.
Heat the oil in a pan and shallow fry the kebabs till golden brown from both the sides.
Serve hot with green chutney.
Cooking Time: 15 mins
Makes 4 servings
Show me for servings
Ingredients
1 cup soaked kabuli chana (white chick peas)
1 cup sprouted moong (whole green gram)
1 potato , boiled and mashed
1 1/2 tsp grated raw mango
salt to taste
2 onions , finely chopped
2 green chillies , chopped
2 tsp chopped coriander (dhania)
1 tsp garam masala
oil for frying
Method
Blend the kabuli chana and sprouted moong separately in a mixer to a coarse paste with very little water.
Combine both the pastes, potato, raw mango and salt and mix well. Keep aside.
Heat 1 tsp oil in a pan, add the mixture and saute till it leaves the sides of the pan. Remove from the flame and keep aside.
When a little cold, add the onions, green chillies, coriander and garam masala, mix well and roll into 10 balls.
Flatten the kebabs between palms.
Heat the oil in a pan and shallow fry the kebabs till golden brown from both the sides.
Serve hot with green chutney.
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