Ingredients:
- Water as required
- Mong daal (Yellow lentil) 1 cup (soaked for 30 minutes)
- Hari mirch (Green chillies) 3-4
- Hara dhania (Fresh coriander) 2 tbs
- Podina (Mint leaves) 2 tbs
- Kary patta (Curry leaves) 10-12 leaves
- Aalo (Potatoes) boiled 2 medium
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 2 tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lemon juice 1 tbs
- Pyaz (Onion) chopped 1 medium
- Baisan (Gram flour) 3-4 tbs
- Cooking oil for frying
Directions:
In a saucepan,add water & bring it to boil.
Add yellow lentil & boil until half done (5-6 minutes) then strain,wash with tap water & set aside.
In a chopper,add green chillies,fresh coriander,mint leaves,curry leaves & chop well.
Add boiled yellow lentil,chop well & set aside.
In bowl,add chopped lentil mixture and grate potatoes with the help of the grater.
Add red chilli powder,turmeric powder,salt,coriander powder,cumin seeds,lemon juice and onion.
Gradually add gram flour & mix until well combined.
Grease hand with oil & take a mixture (55g) & make kababs of equal sizes (makes 16-17).
In frying pan,heat cooking oil and fry kabab on medium flame from both sides until golden.
Serve with tomato ketchup or chutney.
Note: Gram flour can be added more if kababs get cracks.
Ajza:
- Water as required
- Mong daal (Yellow lentil) 1 cup (soaked for 30 minutes)
- Hari mirch (Green chillies) 3-4
- Hara dhania (Fresh coriander) 2 tbs
- Podina (Mint leaves) 2 tbs
- Kary patta (Curry leaves) 10-12 leaves
- Aalo (Potatoes) boiled 2 medium
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 2 tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lemon juice 1 tbs
- Pyaz (Onion) chopped 1 medium
- Baisan (Gram flour) 3-4 tbs
- Cooking oil for frying
Directions:
Saucepan mein pani dal ker ubal lein.
Mong daal dal dein aur half done hunay tak boil ker lein (5-6 minutes) phir strain ker lein aur tap water sa wash ker lein & side per rakh dein.
Chopper mein hari mirchein,hara dhania,podina aur kary patta dal ker dal ker ache tarhan chop ker lein.
Boiled mong daal dal ker ache tarhan chop karein & side per rakh dein.
Bowl mein chopped mong daal mixture dal dein aur aalo ko grater ki madad sa grate ker lein.
Lal mirch powder,haldi powder,namak,dhania powder,zeera,lemon juice aur pyaz dal dein.
Thora thora ker ka baisan shamil karein aur ache tarhan mix ker lein.
Haath ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka kabab tayyar ker lein (makes 16-17).
Frying pan mein cooking oil garam karein aur kabab ko darmiyani ancch per golden sides sa golden hunay tak fry ker lein.
Tomato ketchup or chutney ka saath serve karein.
Note: Agar kabab mein cracks ajayein tou mazeed baisan shamil ker saktay han.
