02-August-2022
Kajal Tharwani
1. Dry roast roasted Bengal gram in a pan till lightly browned.
2. Put them into a mixer jar. Add chickpeas and grind till smooth. Transfer into a bowl.
3. Add beetroot, ginger, red chilli powder, onions, pepper powder, and salt and mix well.
4. Heat sufficient oil in a non-stick pan.
5. Divide the mixture into equal portions, roll into balls and then flatten slightly.
6. Place half of them in the pan and shallow-fry in oil, turning sides, till golden and crisp on both sides.
7. Similarly, cook the remaining kebabs. Drain on absorbent paper.
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