Chane ka Kabab

Chane ka Kabab

Ingredients

Soaked Chana 2 cups
Onions  2 medium
Ginger 1/2 inch                          
Garlic 4 cl oves
Dhania powder 1 tea spoon                                
Jeera 1 tea spoon                          
Red Chili powder 1/2 tea spoon
Black pepper   8-10 grains
Green chillis
Resins
Garam Masala whole 1 tea spoon        
Pudina leaves                                                
Cooking Oil                                                    
Salt

How To Cook

Put the Chana, onions, ginger, garlic, jeera, Dhania powder, garam masala whole and  salt in a pressure       cooker.
Add 2 cups of water.
Boil till the chana becomes soft.
Remove from fire and allow it to cool.
Open the lid and check water. If any water is left, put it on fire and dry the water.
Cool the chana and grind it fine.
Mix chopped green chillis and  pudina leaves.
Take some dough and make round cups.
Put one or two resins and make round balls.
Flatten the balls and shallow fry on a tawa or frying pan on medium fire.
Make sure that the dough is not very hard. Otherwise the kababs will turn out hard. The finished kababs should be soft.

The kababs are ready. Garnish and serve. It goes fabulously well with dhania chutney or tomato ketchup.