½ cup split chickpea lentils, soaked in water for 10 mins and drained
1 small onion, chopped in four pieces
1 small onion, cut omelette style
1 black cardamom
4 small green cardamom
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp red chilli flakes
2 tbsp coriander leaves
1 green chilli, chopped finely
3–4 tbsp light olive oil for shallow frying
Green chutney ingredients:
1 bunch fresh coriander leaves
1 bunch fresh mint leaves
1 clove garlic
1 small green chilli
2 tbsp water
½ tsp salt
Put the mince in a stovetop pressure cooker along with all the ingredients except the oil, omelette style onion, coriander leaves and green chilli. Do not add any water. Mix with a large spoon. After one whistle, turn down the heat to minimum and cook for 15 mins. Let the steam escape naturally and open the cooker when cool.
Grind the cooked mince in a food processor and transfer to a shallow dish. The mince should have a dough like consistency.
Add the omelette-style onion, coriander leaves and green chilli. Mix well.
Apply a little oil to the palms of your hands and shape the mince into flat, round kebabs.
Heat oil in a shallow, non-stick pan and fry the kebabs on medium heat until browned and crisp. Flip and repeat on the other side. Serve hot.
Put all the ingredients in a blender and blend till done. Serve in a small bowl with the kebabs.
If there is water in the mince when you open the pressure cooker, don’t fret. Just cook the mince on a medium flame for some time until all the water dries off. Keep an eye on the mince though, don’t let it burn! If the mince has excess water, you won’t be able to shape it into kebabs.
Split chickpea lentils (chana dal) are easily available in Indian grocery stores or in the international aisles of supermarkets like Walmart. If you can’t find them, add some cornflour to the ground mince and shape into kebabs. Some people also add egg batter or even cornflour to the mince. Whatever it is, be sure to add some kind of binding agent, or the kebabs will not hold together when you fry them.