Hare chane ke kabab (green lentil patties)

Yield: 6 Servings

Measure 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
\N \N Ghee for frying

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.

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