Ghiya Aur Chana Dal Kebab | Sanjeev Kapoor Khazana

Описание: This healthy kebab made of bottle gourd and Bengal gram is a great treat for all the vegetarians out there and even the non-vegetarians because they are just delicious!

GHIYA AUR CHANA DAL KEBAB

Ingredients

½ cup Bengal gram (chana dal), soaked for 20 minutes and drained
500 grams bottle gourd, peeled and roughly chopped
2 tbsps crushed ginger-garlic
1 tsp cumin seeds
½ mace blade
6-8 black peppercorns
2-3 green cardamoms
Salt to taste
¼ tsp turmeric powder
1½ tsps coriander powder
2 brown bread slices
1 tsp Tata Sampann Kitchen King Masala
¼ tsp chaat masala + for sprinkling
2 tbsps chopped fresh coriander leaves
15-20 fresh mint leaves + to serve
2 tsps dry fenugreek leaves (kasuri methi)
Oil for greasing + for shallow frying
Green chutney to serve
Lemon wedges to serve
Onion rings to serve

Method

1. Put soaked Bengal gram in a pressure cooker, add bottle gourd, crushed ginger-garlic, cumin seeds, mace blade, black peppercorns, green cardamoms, salt, a pinch of turmeric powder, ½ tsp coriander powder, and add ½ cup water, mix and cook under pressure on high heat for 1-2 whistles.
2. Open the cooker once the pressure has reduced completely, transfer the cooked mixture into a blender jar. Break brown bread slices into small pieces and add into the blender jar and blend to a coarse paste.
3. Transfer the blended paste into a large bowl, add Tata Sampann Kitchen King Masala, remaining coriander powder, adjust salt, chaat masala, and coriander leaves. Tear mint leaves and add. Crush dry fenugreek leaves and mix well.
4. Grease your palms and a plate with a little oil, take a portion of the mixture, shape into a ball and gently flatten them.
5. Heat sufficient oil in a non-stick tawa, gently place the kebabs on it, shallow fry till golden brown and crisp. Drain on an absorbent paper.
6. Arrange the kebabs on a serving plate, sprinkle chaat masala and serve hot with green chutney, mint leaves, lemon wedges and onion rings.


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