Chane ke Kebabs | Revisiting Through the Lens Series 8

But, I can proudly say with each post, with each dish, with each click, the experience has been exhilarating, lovely and holds a promise to a great future here.

“A picture is a secret about a secret, the more it tells you the less you know.” – Diane Arbus

This again is not the best of my attempts, which I am confident of shooting due to better know-how and understanding but sometimes life just gets in the way.

The lighting should have been better. But anyways, I am glad to have taken leaps in the right direction.

Chane ke Kebabs | Revisiting Through the Lens Series 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A really wonderful snack to go with drinks or appetizer in parties. It is simple to make with little planning & soaking of Chickpeas

Ingredients

• 250 gms – Black Channa
• 2 medium – Onions (finely chopped)
• 3-4 – Green Chillies
• 2 Tbsp – Cornflour
• 1 tsp – Garam Masala
• 1/2 tsp – Red Chilli Powder
• Salt – to taste
• a pinch – Asafoetida

Instructions

1. Soak channa overnight. Boil it with little salt & then allow it to cool.
2. Drain water (preserve as stock for innumerable uses) & coarsely ground channas once it is cooled. Add little water to grind if required.
3. Mix in onions, chillies & other ingredients.
4. Now form into small balls, slightly press them to flatten & deep fry them. Serve hot with chutney.

Notes:

Refer for original recipe here

Add only enough water to grind as required. No more.

taken by : http://lemoninginger.com/2014/03/21/chane-ke-kebabs-revisiting-lens-series-8/#main