Hare Chane Ke Kebab
2 1/4 cups soaked and boiled hara chana (dried green peas)
1 cup crumbled paneer (cottage cheese)
1/2 cup finely chopped onions
1/2 cup finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp lemon juice
salt to taste
2 1/4 tsp oil for cooking
To make hare chane ke kebab, blend the boiled hara chana into a smooth paste and transfer it into a deep bowl.
Add all the remaining ingredients in a bowl, mix well and shape each portion into kebab to get 14 kebabs in all.
Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
Place 7 kebabs on it and cook the kebabs on a slow flame, using 1 tsp of oil, till it turns golden brown in colour from both the sides.
Repeat step 6 to cook the remaining 7 kebabs with 1 tsp of oil.
Serve the hare chane ke kebab hot with green chutney.
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