Hare chane ke kabab (green lentil patties)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Green lentils; picked over |
| 1 | tablespoon | Salt |
| 2 | teaspoons | Coriander seeds, ground |
| 1 | teaspoon | Cumin seeds, ground |
| 2 | ounces | Green chiles; jalapeno is OK |
| 2 | ounces | Onions |
| 1 | ounce | Garlic |
| ¼ | pounds | Tofu |
| 2 | tablespoons | Ghee |
| 2 | tablespoons | Chickpea flour |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Garam masala |
| Ghee for frying | ||
Directions
Chop the chiles (use the seeds as well), onions and garlic. Boil the lentils with salt, coriander, cumin, chiles, onion and garlic in two cups of water. When cooked, drain completely. Add the tofu and grind finely. Add the remaining ingredients, mix and knead well.
Form 12 patties using wet hands. Fry in a very little ghee on low heat until golden brown.
Cooking Delights of the Maharajas (Exotic Dishes from the Princely House of Sailana), by Digvijaya Singh. Bombay, India, 1982. Typed with slight modifications and unit conversions by Gabi Shahar, September 1997.