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Chana dal kheema kabab
Method
- Soak chana dal for 3 hours and boil till soft. Clean, drain and wash the kheema and boil. Grind dal and kheema with turmeric, chilli powder, amchur, very finely chopped onion, mint and coriander leaves, ginger/garlic paste and salt to taste in a grinder to make a dry paste.
- Form into flat rounds and deep fry till brown and crisp.
- Serve with mint chutney.
Ingredients:
1 cup chana dal
1 tsp. turmeric powder
1 tsp. chilli powder
1 onion
1/2 cup mint leaves
Salt to taste
1/4 kg. minced mutton (kheema)
1 tsp. amchur
1/2 cup coriander leaves
1 tsp. ginger/garlic paste
Oil for frying
1 cup chana dal
1 tsp. turmeric powder
1 tsp. chilli powder
1 onion
1/2 cup mint leaves
Salt to taste
1/4 kg. minced mutton (kheema)
1 tsp. amchur
1/2 cup coriander leaves
1 tsp. ginger/garlic paste
Oil for frying
RECIPES BY REHANA KHAMBATY
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