Succulent Kebabs Cooked in Yoghurt
Ingredients
- 11 1/2 oz Bengal gram chana dal
- Salt to taste
- 1 tsp Coriander dhaniya powder
- 1/2 tsp Cumin jeera powder
- 1 1/2 oz Green chilli paste
- 3 1/2 oz Onion paste
- 1 oz Garlic lasan paste
- 3 1/2 oz Yoghurt dahi
- 2 tbsp Vegetable oil
- 16 floz Water
- 5 tsp Roasted gram chana, powdered
- a large pinch Garam masala
- 1/2 tsp Sugar powdered
- Vegetable oil for deep-frying
Instructions
- Mix the Bengal gram with all the ingredients except roasted gram, garam masala, sugar, and oil. Boil till tender and dry.
- Grind the mixture to a thick paste without using any water. Mix in the remaining ingredients and knead till the dough is soft and smooth.
- Divide the dough into lemon-sized portions. Shape each portion into round patties.
- Heat the oil in a wok (kadhai); deep-fry the patties on low heat till golden brown.
- Serve hot with mint chutney
Calories: 451 kcal
Carbohydrates: 69 g
Protein: 19 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 57 mg
Potassium: 946 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 317 IU
Vitamin C: 15 mg
Calcium: 269 mg
Iron: 5 mg