When I made this one for first time,had a doubt whether it tastes like masala vadai,but it tastes different which has a crispy outer layer and soft inner layer.Now to the recipe....
|Onion(finely chopped)||2nos.(medium size)|
|Green chilly(finely chopped)||2nos.|
|Red chilly powder||1/2tsp|
|Coriander leaves(finely chopped)||2tbs|
|Mint leaves(finely chopped)||10-15nos.|
|Chaat masala powder||1tsp|
|Oil||for deep frying|
Grind the soaked channa coarsely in a blender without adding water.
Heat a pan with oil and once it becomes hot fry the kababs till crisp and golden.Drain it on a kitchen towel.
- Veggies such as finely chopped cabbage,carrot can also be added.
- Make sure the channa is grind properly,if any whole channa is there it may splutter.
- Fry 4-5 kababs at a time to get the color evenly.
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