These patties either serve as a quick evening snack with spring onions dip or save precious morning minutes by sandwiching themselves within my hummus cheese spread toasts (Recipe for this lip-smacking quickmeal coming up next!) and turning my sorry breakfast into a sumptuous affair! An improvisation on my mom's Kebabs, I sometimes take the liberty to call them a vegan replacement to Shammi Kebabs, which although sounds slightly blasphemous but, essentially captures its, well, essence!
INGREDIENTS:
Black lentils (Kala Chana, soaked overnight, then boiled in a pressure cooker until just soft enough to be mashed)---------------------------------------------------2 cups
Gram Flour (Besan)-----------------------------------------1 tablespoon
Onions (small, chopped finely)----------------------------2
Green chillies (chopped finely)----------------------------2
Ginger-garlic paste------------------------------------------1 tablespoon
Dried Mango Powder (Amchoor) or Chat Masala------1 teaspoon
Garam Masala Powder--------------------------------------1 teaspoon
Red Chilly Powder-------------------------------------------1/2 teaspoon
Salt(To taste)
Oil (To shallow fry)
METHOD:
Mix and knead all the ingredients except the oil together (avoid adding water), make flat patties and shallow fry them in oil at medium heat!
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