Cooking Time : 1 Hour and thirty minutes
Ingredients :
| Fresh Green Gram |
2 Cups |
| Besan (Roasted) |
1/2 Cup |
| Bread (Broken Into Pieces & Crushed) |
2 Slices |
| Hung Curd |
1 Cup |
| Small Onion (Chopped) |
1 |
| Ginger Garlic Paste |
1 Tbsp |
| Green Chillies (Chopped) |
3-4 |
| Fresh Curry Leaves |
10-12 |
| Tandoori Masala |
1 Tbsp |
| Salt |
1 Tsp |
| Jeera |
1 Tsp |
| Oil |
3 Tbsp |
| Saboot Dhania |
1 Tbsp |
| Roasted jeera |
1 Tsp |
| Saboot Kali Mirch |
1/2 Tsp |
Method :
- Clean wash hara chholia add 1 cup water, 1/2 tsp salt & crushed masala & pressure cook.
- Remove from fire after first whistle. When pressure drops mash the chholia & if there is some watrer in it then cook on fire till full dry.
- Heat 3 tbs oil, add jeera then add chopped onion, ginger-garlic paste, chopped green chillies and curry leaves. Cook till onions turn light brown.
- Add mashed chholia , pepper, salt, roasted besan, tandoori masala & hung curd. Cook for 5 minutes or till dry. Remove from fire & let it cool.
- Add dry bread crumbs & mix well.
- Make kebab shapped balls of chholia & roll them in maida & shallow fry them.
- Remove the kababs on paprer napkins.
- Serve hoe with onion rings and sprinkle some chaat masala on it.
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