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1
Soak the chana dal for a minium of 3 hours.
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2
Keep aside.
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3
Wash the kheema nicely.
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4
Drain out excess moisture.
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5
Peel, wash and chop the ginger, garlic and onions finely.
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6
Wash and chop the corriander and mint leaves.
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7
In a bowl, mix together the onions, corriander leaves, mint leaves and lemon juice to make a stuffing.
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8
Divide this stuffing into 16 equal parts.
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9
Keep aside.
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10
Heat 2 tbsps.
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11
of oil in a pan.
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12
Add cumin seeds, corriander seeds, peppercorns and black cardamoms.
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13
Stir-fry for 30 seconds on medium flame.
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14
Add the chopped ginger and garlic.
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15
Stir fry for a few seconds until the raw smell of these is gone.
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16
Mix in red chilli powder.
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17
Add the kheema and chana dal.
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18
If you like, you can also add in some greenpeas (my mom's idea) Add 2 cups of water.
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19
Bring to a boil.
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20
Reduce heat and cook, covered, till the chana dal is fully cooked.
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21
Cook on high flame to dry out the mixture completely, stirring continuously.
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22
Remove from flame.
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23
Cool.
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24
Grind chicken and chana dal mixture to a smooth consistency.
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25
Add garam masala powder, mace and green cardamom powder and salt.
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26
Mix well.
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27
Check the seasoning.
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28
Divide into 16 equal parts.
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29
Flatten one in the palm of your hand.
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30
Place a portion of onion stuffing in the centre.
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31
Shape into roundels and flatten slightly.
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32
Likewise, shape the rest of the chicken mixture and stuffing.
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33
Shallow fry till golden brown.
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34
Serve hot with onion lachcha and pudina (mint) chutney.
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35
Cooking tip: After cooking the chicken mixture (kheema) if it is too moist, one must add roasted gramflour (besan) or powdered roasted chana dal as per ones requirement.
