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Ingredients
1 cup hare chane (whole fresh green gram)
1 cup paneer (cottage cheese), crumbled
? cup finely chopped onions
? cup chopped mint leaves (phudina)
1 teaspoon finely chopped ginger
8 to 10 green chillies, chopped
3 tablespoons chopped coriander
1 teaspoon garam masala
1 teaspoon coriander (dhania) powder
1 teaspoon lemon juice
salt to taste
1 tablespoon oil for cooking
Soak the hare chane overnight.
Next day, drain, wash, add 3? cups of water and pressure cook till soft. Strain.
Mash the hare chane and paneer and add the remaining ingredients.
Mix well and shape them into kebabs on metal skewers that are 100 mm. (4") long.
Brush each kebab with a little oil.
Cook on a barbeque for a few minutes. You can also grill it in oven or use tava to shallow fry
Serve hot.
1 cup hare chane (whole fresh green gram)
1 cup paneer (cottage cheese), crumbled
? cup finely chopped onions
? cup chopped mint leaves (phudina)
1 teaspoon finely chopped ginger
8 to 10 green chillies, chopped
3 tablespoons chopped coriander
1 teaspoon garam masala
1 teaspoon coriander (dhania) powder
1 teaspoon lemon juice
salt to taste
1 tablespoon oil for cooking
Soak the hare chane overnight.
Next day, drain, wash, add 3? cups of water and pressure cook till soft. Strain.
Mash the hare chane and paneer and add the remaining ingredients.
Mix well and shape them into kebabs on metal skewers that are 100 mm. (4") long.
Brush each kebab with a little oil.
Cook on a barbeque for a few minutes. You can also grill it in oven or use tava to shallow fry
Serve hot.
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