| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Kabobs, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 400 |
g |
Lotus stem |
| 4 |
tb |
Chana dal; (60 g) |
| 4 |
tb |
Chickpeas; (60 g) |
| 8 |
g |
Cinnamon stick |
| 8 |
g |
Cloves |
| 1 |
tb |
Peppercorns; (15 g) |
| 2 |
|
Bay leaves |
| 1 |
tb |
Sesame seeds; (15 g) |
| 25 |
g |
Raisins |
| 25 |
g |
Roasted cashewnuts |
| 40 |
g |
Mawa; sauteed till brown |
INSTRUCTIONS
FOR THE FILLING
CLEAN the lotus stem and remove the outer skin. Slice finely, boil with
chana dal and the seasoning ingredients till done. Pass through a mincing
machine. Divide into small portions.
To prepare the filling: Mix raisins, cashewnuts and browned mawa. Divide
into marble sized portions and place in the centre of each lotus stem-chana
dal and chickpea ball. Roll to cover the filling completely. Flatten
between palms and shape evenly. Fry in hot oil till golden brown.
Serve with lachcha onions, cucumber slices and jafrani mirza (saffron
flavoured curry sauce).
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