CHANA DAAL KEBAB / CHANA DAL VADA

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6-8

Ingredients:

1 cup, chana dal
1/2 cup, fresh fenugreek leaves(methi), roughly chopped or 1 tbsp dry kasuri methi
1/2cup, corn kennels
1" ginger, roughly chopped
2 green chilies, roughly chopped
1 medium sized onion, finely chopped
2 tbsp, coriander leaves, finely chopped
1/2 tsp, degi mirch powder
1/2 tsp turmeric powder
1 tsp, cumin seeds
1/2 tsp, dry mango powder
salt to taste
Oil for deep frying

Method:

1. Wash and soak chana dal overnight or at least for 5-6 hours.
2. Drain water and grind chana dal along with green chilies and ginger to a coarse paste. Do not add any water while grinding.
3. Slightly grind the corn kennels.
4. Transfer the ground chana dal and corn kennels to large bowl.
5. Add methi, onion, coriander leaves,degi mich powder,cumin seeds, dry mango powder,turmeric powder and salt and mix well.
6. Heat oil in heavy bottom pan.
7. Now, take lemon size mixture on your palm and make kebabs of desired shape.
8. When the oil is hot, gently slide-in the kebabs and fry on medium heat until golden brown in color.
9. Take them out and drain onto absorbent paper. Repeat the same for rest of the kebabs.
10. Serve them hot with chutney or sauce of your choice. 

Notes:

1. Fry one kebab first and if you feel that the kebab mixture is not binding properly you can add breadcrumbs or roasted chick pea flour  to the mixture. This can happen if the ground mixture is watery.
2. If serving in a party half fry them and keep aside and re- fry at the time of serving. 
3. It is important to fry them on medium heat otherwise the kebabs may remain uncooked from inside.