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.
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
- 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.