|Channa dal||1⁄2 Cup (8 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Garam masala||1⁄2 Teaspoon|
|Dhaniya powder||1 Teaspoon|
|Jeera powder||1 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Bread crumbs||1 Cup (16 tbs)|
|Oil||2 Tablespoon (For shallow frying)|
Put all of the above ingredients, except Egg and Bread Crumbs, in a pressure cooker and cook with the weight on high heat for about 5-6 whistles.
Let the mixture cool and then blend well in a blender.
Store the mixture in the refrigerator for a couple of hours.
Shape the mixture into burger size patties.
Heat some oil in a shallow skillet.
Break the Egg into a bowl and mix well.
Pour Breadcrumbs into a shallow plate.
Dip the kebabs (patties) first into the Egg mixture and then roll them in the breadcrumbs.
Shallow fry kebabs in oil on both sides till brown.
Serve with Imli (Tamarind) and/or Green Chutney or good old ketchup.
Makes 8 to 10 kebabs
If mixture consistency is too watery, add a well-mashed potato.
Increase the amount of Garam Masala to get a spicier flavor.