Cooking Time: 10-15 minutes
Servings: 5
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
| • | Yam,cut into 1 inch pieces | 200 grams |
| • | Potatoes,cut into 1 inch pieces | 2 medium |
| • | Split Bengal gram (chana dal),soaked | 4 tablespoons |
| • | Carrot,grated | 1 large |
| • | French beans,finely chopped | 10-12 |
| • | Green peas,coarsely ground | 1/4 cup |
| • | Cumin seeds | 1 teaspoon |
| • | Ginger,finely chopped | 1 inch |
| • | Green chillies,finely chopped | 2-3 |
| • | Salt | to taste |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Turmeric powder | 1/4 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Red chilli powder | 1/2 teaspoon |
| • | Lemon juice | 5 teaspoons |
Method
Drain the chana dal and transfer into a wok. Add yam and potatoes and one-fourth cup of water. Cook till completely dry.
Heat a wok. Add the cumin seeds and roast lightly. Add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool.
Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture.
Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, lemon juice and mix well. Adjust seasoning.
Divide this mixture into sixteen equal portions and shape into balls. Flatten these balls lightly with the palm of your hands to form kababs. Refrigerate for an hour.
Heat a non stick grill pan and cook the kababs till golden on both sides. Serve hot with coriander and mint chutney.
Drain the chana dal and transfer into a wok. Add yam and potatoes and one-fourth cup of water. Cook till completely dry.
Heat a wok. Add the cumin seeds and roast lightly. Add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool.
Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture.
Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, lemon juice and mix well. Adjust seasoning.
Divide this mixture into sixteen equal portions and shape into balls. Flatten these balls lightly with the palm of your hands to form kababs. Refrigerate for an hour.
Heat a non stick grill pan and cook the kababs till golden on both sides. Serve hot with coriander and mint chutney.
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