Kale Chane Ke Kebab

Ingredients

1/2 cup brown chickpeas (kale chane) | 2 cloves (laung) | 4 black pepper (kali mirch) | 1 piece cinnamon (dal chini)  | 2 garlic buds (lahsun)  | 2 tbsp split Bengal gram lentil (chane ki dal) | 1/2 tsp salt (namak) | a piece ginger (adrak)  | 2 bread piece | 1/2 cup refined flour (maida) | 2 whole red chilly (lal mirch) | Leonardo Olive Cook All Oil

Method

Soak bengal gram lentil and brown chickpeas for 2 hours. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker. Water should dry up completely. When it cools then grind it in a mixer. Soak bread and press with both the hands to retain water. Grind it with chickpeas in a mixer. Make kebabs of the mixture. Make a thick thickened milk batter. Coat kebabs in this batter. Heat Leonardo Olive Cook All Oil in a pan and deep fry all kebabs in it.

Nutrition facts (per piece or 30 gm)
Energy (Kcal)   120 cal
Fat                   3.1g
Carbohydrate  4.0g
Protein            1.2g
Fibre                1.2g