Dum Ke Kabab

Gently fold the chipped ginger, chopped green chilli, chopped coriander leaves and roasted Channa powder with the hung curd coarse almond paste and chopped pistachio.

Add salt and check for the seasoning.

Make a small ball out of it (30gm ) and flatten it on the palm.

Flatten it lightly and roll in semolina.

Keep at cold place to set the kabab.

Pan fry in oil till golden in colour cover for few seconds to give flavour of Need a and ghee by doing dum. ( on a burning charcoal add Need a water and ghee and then cover it for2 mins)

Serve hot with mint chutney or pineapple chutney.