| Prep Time | 120 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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Ingredients
- 1 cup Lentils Green
- 1 cup Green Peas
- 2 or 3 Chilies Green
- 1 Onion (chopped)
- 2 1/2 tbsp Besan Gram Flour /
- 1 tbsp Mint – (chopped)
- 1 tsp Garlic – (minced)
- 1/2 tsp Ginger – (minced)
- 2 tbsp Coriander – (chopped)
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam masala powder
- Salt – as needed
- Oil to deep fry
Ingredients
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Instructions
- Soak lentils in water for minimum 2 hours.
- Boil peas in a pan till they turn soft. Drain water and leave them aside on a kitchen towel so that the excess water gets absorbed.
- Now strain the lentils and put them in a grinder jar along with peas and green chilies and grind them to make a coarse batter. Do not add water, the batter should be thick.
- Transfer it to a large bowl and add mint, coriander, onions, cumin powder, garam masala powder, ginger- garlic mince and besan (to bind) and mix well such that every ingredient incorporates well.
- Adjust salt as per taste and mix all nicely.
- Heat oil in a wok. The oil should be sufficient for deep frying.
- Meanwhile take a cup of water and wet both your palms. Scoop a lemon sized ball from the batter with your wet hand and toss it gently to make a round ball. Flatten the ball gently with your other hand and gently leave it in the oil to fry.
- Similarly shape rest of the batter for kebabs and deep fry from both sides till brown in color. Always fry the kebabs in low flame so that it gets cooked from inside.
- Transfer the fried kebabs on a tissue paper so that the excess oil gets absorbed.
- Serve hot with your favorite dip or a simple tomato ketchup and salad.
Recipe Notes
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