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1 cups channe ki dal
1 tsp salt
piece ginger
4-5 flakes garlic
2 cups water
4 slices bread
tsp garam masala (mixed spices)
tsp amchoor (dried mango powder)
2-3 tbsp maida (plain flour) to coat

2-3 tbsp very finely chopped poodina
1 small onion chopped finely
1 green chilli chopped finely
tsp anchor
tsp salt

1. Clean, wash dal. Pressure cook dal, salt, ginger garlic abd 2 cups water together . after the first whistle,
    keep the cooker on low flame for 15 minutes.
2. After the pressure drops down, mash the dal while it is hot, with a karchhi.
3. Dip bread slices in water for 1 second . squeeze well to remove all the water. Add the squeezed bread,
    amchoor and garam masala to the boiled and mashed dal. Add salt to taste. Keep aside.
4. Mix all ingredients of the filling in a small bowl.
5. Make marble sized balls of the dal paste. Flatten them. Put tsp of poodina mixture. Form a ball again. Flatten
    to form a kabab.
6. Roll in maida and deep fry 3-4 pieces at a time.
7. Serve hot with mint chutney.



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