Dal & Aloo Kay Kebab (Lentil Potatoes Kebabs)

Ingredients

• Masoor daal or red lentil 1/2 cup soaked 1 cup water u can also use yellow lentil
• Channa Dal or split chickpeas lentil 1/2 cup soaked in 1 cup water
• Potatoes 2 medium sized boiled , peeled & mashed
• Onion 1 small sliced
• Green chillies few thinly sliced
• Coriander finely chopped
• Tamarind sauce 2 tablespoons
• Salt to taste
• Black Pepper 1 teaspoon
• Cumin powder 1 teaspoon
• Red chillies flakes 1 teaspoon
• Kashmiri red pepper 1 teaspoon
• Chaat masala 1 teaspoon
• gram flour or baisan 4 tablespoons
• corn flour 3 tablespoons
• beaten egg 1/2

Instructions

1. 1

   --- Method ---

2. 2

   In a wok boil the soaked and strained lentils together with 1 cup of water until lentils are soft and tender and water is all dried up like the shami kebab mixture and easily Mashable

3. 3

   Mash it well with the wooden spoon

4. 4

   It should be dry mixture

5. 5

   Add the boiled and mashed potatoes

6. 6

   Add the green chillies, coriander, onion with all the spices and mix well

7. 7

   Add the gram flour, corn flour and beaten egg and mix all well

8. 8

   Grease the hands well with olive oil and make round kebabs

9. 9

   Refrigerate for 1 2 hour until set

10. 10

    Shallow fry in oil until golden crisp from both sides

11. 11

    Serve with imli chutney and ketchup