Monday, 18 January 2016

Fresh Green Gram Cutlet ~ Hare Chaneke Kebab

Usually dried Bengal gram or Chickpeas is used for Kebab. But kebab which using with fresh Bengal gram tastes awesome. Fresh Bengal gram is easily available in winter.

  • Fresh bengal gram/ hare chane - 500 gm~ about 1½ cup 
  • Fresh coriander leaves- ¼ cup
  • Mint leaves / pudina- 10 leaves
  • Garlic- 6 cloves
  • Ginger- ½ inch
  • Green chilies- 3 to 4
  • Onion- ½ cup
  • Hang curd- 1 tbsp
  • Gram flour/ besan, roasted-  ¼ cup
  • Coriander powder- ½ tsp
  • Roasted cumin powder- ½ tsp
  • Garam masala- ½ tsp
  • Salt- to taste
  • Oil- as required
Hare Chane:

  • Peel the pods.
  • Pressure cook hare chane. (Keep in separator, sprinkle little water, do not use much more water for cooking.) let them cooled.
  • Combine cooked chane, fresh coriander, pudina, garlic, ginger, green chillies, onion, hung curd and grind together without water into paste.
  • Add roasted besan, coriander-cumin powder, salt and mix well till soft dough is formed. 
  • Divide into small equal parts and make ball.
  • Flatten each ball into round shape
  • Heat little oil in the pan and shallow fry the kebabs into golden brown. You can deep fry also.
  • Serve hot with tomato ketchup, mint chutney and some salad. 

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