Got this recipe from a post in Epicurean delights group :)
Ingredients :
- Kala Chana- 1/2 cup
- Potatoes - 2
- Ginger- 3 cloves
- Garlic- small piece
- Green chillies - 5
- Garam Masala- 1/4 tsp
- Amchoor powder- 1/4 tsp
- Black salt - 1/4 tsp
- Salt
- Pudina chutney powder/ Dried mint - 1 tsp
- Coriander leaves - chooped - 2 tsp
- Rice flour- 2 Tblsp (if required)
- Besan - 2 Tblsp - for rolling kababs
- Bread Crumbs - 2 Tblsps
- Hung Yogurt - 1/2 cup
- Chillies+ Coriander blended - 4 tsps
- Oil
Procedure :
- Hung Yogurt overnight.
- Soak Kala Chana overnight.
- Blend kala chana,ginger, garlic, green chillies in a blender adding very very little water if required.
- Add mashed potatoes to the kala chana mixture.
- Then add salt, garam masala, amchoor, black salt, pudina, red chilli powder( if required), chopped coriander leaves and mix well.
- If the mixture appears too soft, add rice flour.
- You should be able to make a patty out of the mixture.
- Blend green chillies and coriander and add it to the hung yogurt. Also add salt, pudina chutney/ dried mint leaves to the yogurt and mix well. This is the filling.
- Make a patty out of the kala chana mixture, try to make a cup out of the patty and fill it with the hung yogurt filling.
- Close the patty cup from all ends/Place another patty over the top and seal the edges.
- Roll the kabab in Besan to seal it from all sides. Then roll it in bread crumbs.
- Heat oil on a tava and shallow fry the kababs.
- Mix normal yogurt with some green chillies + coriander paste, add salt, pudina chutney and serve as a dipping for the kababs.
- Enjoy as a snack or with daal rice :)
