INGREDIENTS
- 1 cup soaked chana dal (split chickpea lentils)
- 3 boiled potatoes, mashed
- 1 onion, finely chopped
- 2 teaspoons ginger-garlic paste
- ½ cup chopped coriander leaves
- Dry spices to taste (Kashmiri red chilli powder, coriander powder, chaat masala, turmeric, jeera powder)
- Salt to taste
- 2 tablespoons corn flour or rice flour
FOR THE COATING
- 2 eggs
- Salt and pepper to taste
- Oil for shallow frying
METHOD
- Cook the chana dal with some turmeric in a pressure cooker till just done.
- Place it in a bowl and mash well.
- Add all the ingredients for the kebab and mix well.
- Make patties of the desired shape and size.
- In another bowl, beat the eggs well and add some salt and pepper.
- Add oil to a non-stick pan and heat it on simmer.
- Dip the patties in the egg batter and shallow fry them one by one from both sides, till they turn crispy and golden brown.
- Serve them with buns or ketchup.
Note: If you plan to make this recipe without eggs, deep fry the kebabs to make them crispy.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
