Black Chana - Potato - Spring Onion Kababs.

Black Chana - Potato - Spring Onion Kababs.

Soak one cup chana for 5-6 hours. Wash in plenty of water add 4 cups of water and pressure cook to 4-5 whistles. Leave it for a few hours then strain the chana. Keep aside the saar. You can make chana saar out of this. Rinse the chana in water, drain and keep in a colander for the water to drop away properly. After cooking run it in food processor masher or mash it with hand properly.

Pressure cook 2 medium sized potatoes to 4 whistles. Remove, peel the skin and let cool completely. Mash the potatoes well so that there are no lumps.

Chop about 3-4 cups of spring onions with onions finely. Chop one onion and add to this. 

Now mix in wide bowl, the mashed potato, the mashed chana and the finely chopped onions, along with spring onions. Add salt to taste, 1 tsp jeera powder, 1 tsp dhania powder, ½ tsp haldi powder, 2 tsp of chilli powder, 1 tsp amchur powder or 1 tsp tamarind pulp, 1 tsp garam masala powder, ½ tsp fennel seed powder, 1 tblsp ginger garlic paste. Bind the mixture well so that you get to form balls out of it. If the balls breaks while binding add in a bit of cornflour and mix well. 

Keep the prepared mixture in fridge for about 30-45 minutes in a closed box. Remove and once again mix well, check for any lumps smoothen the mixture well. Now remove a handful of mixture and give it the desired shape to make the kababs. Shallow fry in hot oil till evenly browned on all sides. Remove on an absorbent paper napkin and let the excess oil drain off. Serve hot with cany chutney of you choice.

For the recipe of Chana Saar please refer #Dal/Saar.