|Chana dal||250 Gram|
|Coriander leaves||1 Teaspoon, chopped|
|Green chilies||2 Teaspoon, chopped|
|Red chili powder||1⁄4 Teaspoon|
|Ghee||1 Cup (16 tbs) (For Frying)|
|Boiled potatoes||1⁄2 Kilogram|
|Ginger||1 Teaspoon, chopped|
|Onion||1 Teaspoon, chopped|
|Black pepper||1⁄4 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs) (For Coating)|
1 Pick and wash the chana dal
2 In a pan, boil the dal in salted water until tender.
3 Put in a strainer to remove excess water.
4 Grate the boiled potatoes in a bowl.
5 Combine with the milk, salt and black pepper.
6 Add in chopped ingredients, salt and red chilli powder and mix with the dal.
7 Make a ball of the potato mixture and create a depression in the centre.
8 Fill with the dal mixture.
9 Cover with more of the potato mixture.
10 Flatten and shape into round cakes 5 cms in diameter.
11 Dip into flour batter and roll in breadcrumbs to coat evenly.
12 In a pan, heat the ghee.
13 Fry the kababs until golden brown.
14 Drain well on paper towels.
15 Serve hot with mint chutney or tomato ketchup.