Kale Channe ke Kebabs ( Black Gram Kebabs)

These Kebabs taste awesome with mint chutney. You can serve these as snacks or with the main course.

Ingredients:

• 1/2 cup kale channe ( black gram)
• 1 tbsp channe ki dal ( split gram)
• 1/4 tsp jeera ( cumin)
• 1" stick dalchini ( cinnamon)
• seeds of 1 moti elaichi ( brown cardamon)
• 3-4 laung ( cloves)
• 2 flakes garlic 
• 1/2 " piece ginger
• 1 dry whole red chilly
• 1 onion chopped
• 2 slices of bread dipped in water and squeezed
• 1/4 tsp amchoor ( dry mango powder)
• salt to taste

Method:

• Soak channas and channe ki dal together in about 2 1/2 cups water, for 6-8 hours.
• Pressure cook channas with jeera, dalchini,moti elaichi, laung, kali mirch, garlic, onion and red chilly to give 3-4 whistles. Open the lid and cook on low heat for 20 minutes.
• If any water if left dry channas on fire just leaving enough water to grind.
• Grind to fine paste. Add bread, amchoor and salt to taste.
• Chill the mixture in the fridge for some time.
• Make small flattened round kebabs.
• Deep fry or shallow fry in medium hot oil. Drain on absorbent paper.
• Serve with lemon rounds. Goes great with mint chutney.