• 1/2 cup brown chickpeas (kale chane)
• 2 cloves (laung)
• 4 black pepper (kali mirch)
• 1 piece cinnamon (dal chini)
• 2 garlic buds (lahsun)
• 2 tbsp split Bengal gram lentil (chane ki dal)
• 1/2 tsp salt (namak)
• a piece ginger (adrak)
• 2 bread piece
• 1/2 cup refined flour (maida)
• 2 whole red chilly (lal mirch)
• oil for frying

Soak bengal gram lentil and brown chickpeas for 2 hours.
Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.

Water should dry up completely.
When it cools then grind it in a mixer.

Soak bread and press with both the hands to retain water.
Grind it with chickpeas in a mixer.

Make kababs of the mixture.
Make a thick thickened milk batter.
Coat kababs in this batter.

Heat oil in a pan and deep fry all kababs in it.
Serve them hot.

by Pak101.com (few years ago!) / 2717 views