A Delicious Starter, which definitely needs your lot of attention but result is worthy. First time i have seen this Kabab in a TV show, MASTERCHEF-2. They shown some different way to make, i changed some process and some ingredients as per my liking 🙂 🙂 Here, Kabab served with Mint Coriander Chutney.
- 1 cup Bengal Gram (Black Chana )
- 3 Medium Size Onions
- 8-10 Garlic Cloves
- 2 tsp Ginger Chopped
- 1/2 tsp Amchur Powder
- 2 Green Chillies Chopped
- 1/2 tsp Garam Masala
- 1/2 cup Coriander Chopped
- 1/2 tsp Red chilli Powder
- 1 cup Rawa for Coating
For Spice Potli
- 3-4 pc Clove
- 2 BayLeaf
- 1″ Cinnamon
- 3-4 Cardamom
- 1 tsp Cumin Seeds
- 7-8 Red Dry Chilli
- 1 tsp Pepper Corn
- 1/2 cup Mint Leaves
- 1/4 cup Raw Mango
- 1/4 cup Onions
- 1/4 cup Greens of Spring Onion
Soak the Bengal Gram at least for 6-7 hrs or overnight. Wash again and keep in cooker. Add Chopped onions, garlic, Ginger into cooker.
Tie the ingredients for the spice mix in a piece of muslin cloth and add that in cooker too. Add some water too. Dont add much water. Cook for 3-4 whistles on slow flame. When you open the lid, take my words, your kitchen will fill with an awesome aroma.
Take out the spice potli, grind into smooth paste by adding some cooking water. Grind the boil chana with very little cooking water.
The reason we cant grind together is, we need spice mix smooth paste. and Chana will be coarsely grind.
Add Red chilli Powder, Coriander , Salt, Garam Masala,Amchur and 2-3 tsp Rawa. Mix well. Adjust Seasoning as per taste. Mix all the ingredients mentioned under Stuffing.
Shape the Chana mixture into small patties on your palm. Place a little stuffing in the centre and bring the edges of the patty together to enclose the stuffing. Roll the patties in Rawa and make sure it coats evenly.
Heat a non stick Tava , grease with few drops of oil. Keep all the patties and pour a tsp of oil on tava. Cook on Slow flame till it get crispy.
Turn the side and cook again. You can also deep fry.
Happy Cooking 🙂 🙂