| Ingredients | Quantity |
|---|---|
| For filling: | |
| Fresh mint leaves, finely chopped | 1 cup |
| Green chili, finely chopped | 4 |
| Processed cheese, grated or cashew paste | 1 cup |
| Onion, finely chopped | 1 small |
| For kebabs | |
| Chana dal, soaked for 1 hour | 3 cups |
| Ginger-garlic paste | 2 tsp |
| Red chili powder | 1 tsp |
| Dry mango powder | ½ tsp |
| Garam masala powder | 1 tsp |
| Corn flour | 2 Tbsp |
| Crumbled bread slices, gluten free or poha powder | 1 cup |
| Salt | To taste |
Method
• Combine all the ingredients of the filling in a bowl and keep aside.
• Boil the soaked bengal gram in enough water for 3-4 whistles .
• Allow the steam to escape before opening the lid.
• In a mixing bowl, mash the cooked dal and combine well the bread crumbs or poha powder , chilli powder, dry mango powder, garam masala powder and corn flour .
• Add ginger-garlic paste and salt to taste.
• Knead just like you would do with a patty dough.
• Divide the mixture into small equal sized round or oval shaped balls.
• Flatten each ball and place a portion of the filling in the centre, cover and flatten so as to seal tightly.
• You can use some plain flour for proper sealing of the kebabs.
• Heat oil in a frying pan and fry 2-3 kebabs at a time in hot oil, till turns nice and crispy, golden brown from all the sides.