Channa Kebabs

  1 cup black channa ( Bengal gram) soaked for atleast 4  hours or over night
  1/2 cup soya granules soaked foe 1/2 an hour or as per instructions on the packet
  1 medium sized onion sliced
  1"" piece ginger chopped
  2 1/2 t sps coriander powder
  11/2 big cardamom
  3 small cardmoms
  1 t sp peppercorns
  1 whole red chilli or chilli powder to taste
  1 '' stick cinamom
  Oil for frying
  1finely chopped onion
  1/2 cup chopped coriander
  A few chopped mint leaves
  Green chilli chopped fine

  • Drain the channa and soya granules and put them in a pressure cooker with 1 1/2 cups of water.
  • Add all the ingredients except oil , green chillies chopped onions and coriander leaves and pressure cook for 7 minutes.
  • Let the steam escape naturally, open the pressure cooker and dry out the extra water if any and let it cool.
  • Grind the mixture to a fine paste in a grinder or food processor.
  • Add finely chopped onions, green chillies(optional),chopped coriander leaves and a few drops of lemon juice and mix well with the kebab mixture
  • Shape into round flat kebabs and shallow fry in a hot frypan evenly browned on both sides. Keep ad justing the heat so that the kebabs are crisp on the outside but soft in the centre.
  • Serve on lettuce leaves with sliced onions and  coriander/mint chutney.

  Note: Channa kebab can be served as a snack or rolled up as frankies or sandwiched between bread rolls to make burgers.........Let your imagination run !!and have fun

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