Crunchy Daal Kay Kebabs

Ingredients

Masoor daal or red lentil 1/2 cup soaked 1 cup water u can also use yellow lentil or moong daalChanna Dal or split chickpeas lentil 1/2 cup soaked in 1 cup waterPotatoes 2 medium sized boiled , peeled & mashedOnion 1 small slicedGreen chillies few thinly slicedCoriander finely choppedTamarind sauce 2 tablespoons @mehranarabiaofficialSalt to tasteBlack Pepper 1 teaspoonCumin powder 1 teaspoonRed chillies flakes 1 teaspoonKashmiri red pepper 1 teaspoonChaat masala 1 teaspoon @mehranfoodsofficialgram flour or baisan 4 tablespoonscorn flour 3 tablespoonsbeaten egg 1/2

Method

In a wok boil the soaked and strained lentils together with 1 cup of water until lentils are soft and tender and water is all dried up like the shami kebab mixture and easily MashableMash it well with the wooden spoonIt should be dry mixtureAdd the boiled and mashed potatoesAdd the green chillies, coriander, onion with all the spices and mix wellAdd the gram flour, corn flour and beaten egg and mix all wellGrease the hands well with olive oil and make round kebabsRefrigerate for 1 2 hour until setShallow fry in oil until golden crisp from both sidesServe with imli chutney and ketchup