Masoor Ke Kebabs

Masoor Ke Kebabs

Ingredients

Whole Masoor (Lentil ) – 1 1/2 cups, soaked for 15min in hot water or overnight washed ,water as required , cooked in cooker with salt, red chilli pd, haldi pd  little water for cooking lentil,
Green Chillies – 2 to 3, deseeded, chopped
Green Coriander – 2 tsp, chopped
Ginger – 2 tsp, chopped
Salt to taste
Red Chilli Powder – a pinch
Haldi powder a pinch
Green Cardamom pd a pinch
Chaat Masala – 3/4 tsp
Breadcrumbs – 3 1/2 tbsp, white
Cornflour – 1 tsp
Mutton  Masala – 1/4 spoon
Vegetable Oil for shallow frying

Method

1. Boil the lentil, salt, haldi pd, red chilli pd  ,water little  in cooker till soft.
2. Drain the excess water and mash the lentil with a wooden spoon.
3. To the mashed lentil, add the green chillies chopped , green coriander chopped, ginger chopped or paste , salt, red chilli powder, chaat masala, breadcrumbs, cornflour, green cardamom pd and mutton masala.( Everest)
4. Mix well.
5. Divide and shape the mixture equally into 16 medallions.
6. Heat the oil in a kadai.
7. Shallow fry  the kebabs  until light brown.
8. Remove  on absorbent kitchen towels.
9. Serve hot with ketcup n onion rings, lemon wedge.