|Lentils||1 Cup (16 tbs) (With Husk Kala Masoor Ke Dal Chilkewale)|
|Ginger||12 1⁄2 Gram|
|Garlic||6 Clove (30 gm)|
|Cumin seeds||1⁄2 Teaspoon|
|Refined oil||1 Cup (16 tbs)|
|Garam masala powder||1⁄2 Teaspoon|
|Coriander leaves||1⁄3 Cup (5.33 tbs)|
|Kewra water||1 Teaspoon|
1 Soak the lentils overnight. Drain and grind alongwith ginger, garlic and green chillies without any additional water. The paste should be very fine.
2 Heat 2 tbsp oil in a karahi and add the dal paste. Stir-fry till it forms a ball and leaves the sides of the vessel. Cool.
3 Then add the amchur, garam masala powder, salt, fresh coriander and kewra water. Dip the bread slices in water and squeeze to get rid of excess moisture. Mix well with the dal, mixing well with your hands. Form into sausage shaped kababs. Deep fry in oil till golden.
4 Serve with roasted papad, fresh salad and green chutney.