Ingredients

250 gms Mushroom
30 gms Channa dal
2 Onions (chopped)
6 flakes garlic
1" piece ginger (finely chopped)
2 red chilies (deseeded)
3 green chilies (chopped)
2 Bay leaves
4 Cardamom
6 Peppercorns
1" piece cinnamon
5 Cloves
½ tsp cumin powder
A few sprigs Mint leaves (chopped)
2 Bread slices
1 tbsp Yogurt
1 tbsp Oil
Oil for frying
Salt to taste

Recipe

1. Soak channa dal for 3 hours.

2. In a pressure cooker add half the chopped onions, mushroom, channa dal, garlic, ginger, cloves, peppercorn, cardamom, cinnamon, cumin powder, bay leaves and salt. Pressure cook for 2 minutes using minimum water.

3. Heat 1 tbsp. oil in a pan and fry rest of the onions till golden brown. Mix in the green chilies and mint leaves and stir fry for a minute. Remove from the flame and keep aside for the filling.

4. Dry any water remaining in the mushroom mixture, cool and grind with curd.

5. Soak the bread in water, squeeze out the water and add to the mixture. Mix well.

6. Shape this mixture into small balls and stuff the onion chili mixture into the balls and pat to form cutlets.

7. Shallow fry the kababs and serve with mint chutney or sauce.

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