A delightful starter of Indian cuisine (awadh) basically comprising of meat but it’s a vegetarian version of it comprising of kidney beans, chana dal and Indian spices. Perfect starter for special occasions. Crisp and moist at the same time.
Ingredients Qty
Red Kidney Beans (boiled & mashed) 200 gms
Chana Dal/ Split Peas (boiled and mashed) 200 gms
Green Peas (boiled) 50 gms
Turmeric Powder 1 tbsp
Red Chilli Powder 1 tbsp
Coriander Powder 1 tbsp
Garam Masala Powder 1 tbsp
Gram Flour (besan) 2 tbsp
Chaat Masala 1 tbsp
Salt to taste
Lemon a dash
Chopped Green Chillies 1-2
Ginger (fine chopped) 1 tbsp
Oil for frying
Process
- Take a large bowl and mix mashed kidney beans, and mashed dal to make a paste looking batter. Add 1 teaspoon oil for moisture and it should be coarse mixture. Add gram flour for binding.
- Cover it with a clean wrap and let it rest for around 30 mins in refrigerator.
- After 30 mins, take it out and add the spices and ginger and knead the batter again so that everything is mixed properly. Add the peas and mix well.
- Adjust the salt and add a dash of lime and green chillies and again mix well.
- Let it rest again in the refrigerator for about 45 mins.
- Now take a bowl of cold water and apply a bit of oil so that batter does not stick in hands.
- Start pulling out a bit size piece and roll it like a small bite size ball, once done flatten that with your palm gently so that kebab doesn’t break.
- Repeat this process and once done place all the kebabs in refrigerator again for 15 mins.
- Take a pan, put it on medium flame and put oil in it, take a kebab and put in the pan, make sure it doesn’t break, flip in every 15 seconds until its brown coloured.
- Serve these delicious succulent kebabs with mint chutney and onion rings.
