Bengal Gram and Nutrilla Kabab

Bengal Gram and Nutrilla Kabab

Ingredients (4-5 servings)

1cup Bengal gram (kala chana) 
¼ cup whole masoor dal

1 cup nutrilla crumps

2 big  onions, roughly chopped

½ cup onion finely chopped
7-8 garlic, peeled chopped
½ inches ginger, chopped
salt as per taste
2 green chillies
2-3 cloves 
2 bay leaves
1 ”sticks cinnamon
2 black cardamoms
2 green cardamoms
4 dried red chillies
½ tsp black peppercorns

1 tsp garam masala

2 tbsp chopped coriander

½ cup onion finely chopped

Method (How to make whole gram kabab)

Soak the Bengal gram and whole masoor dal at least 6 hrs or overnight

Put the soaked gram, whole massor in a pressure cooker add nutrilla crumps, roughly chopped onion, ginger, garlic,  whole spices, salt, whole red chilli, garam masala,  with 2 cup water. Pressure cook for 2 vessels after 2 vessel simmer for 5 minutes. Remove from the heat and wait for cool down.

After cool down completely grind them using some  water to make a fine paste.

Add finely chopped onion and chopped coriander. Mix well and adjust seasoning.
Shape mixture into 15-16 small patties on your palm.

Heat non stick pan or tawa put some oil.

Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom Flip the patties over and cook the other side as well.

Serve with mint chutney and paratha.