1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread piece
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
Method :
Soak bengal gram lentil and brown chickpeas for 2 hours.
Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
Water should dry up completely.
When it cools then grind it in a mixer.
Soak bread and press with both the hands to retain water.
Grind it with chickpeas in a mixer.
Make kababs of the mixture.
Make a thick thickened milk batter.
Coat kababs in this batter.
Heat oil in a pan and deep fry all kababs in it.
Serve them hot.
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