Lauki 400 gm
Chana dal. 1 cup
Whole coriander 1 tsp
cumin 1 tsp
Garlic cloves 8
Ginger 11/2 inch
Garam masala powder 1/2 tsp
Salt to taste
Whole red chilli 8 to 10
Mint 1/2 bunch chopped
Green coriander 1/2 bunch chopped
Onion choped 2
Green chilies 3 chopped
White bread 2
Cornflour for dusting
Oil for frying
In a pressure cooker add chopped lauki , soaked Chana dal , whole coriander, cumin, garlic cloves, ginger, a pinch of salt, garam masala powder, salt, whole red chilies and 1/2 glasses of water.
Cook until lauki and Chana dal are tender and the water has dried.
Remove from heat and let it cool.
Grind mixture in a food processor. And if mixture is too wet, add bread after damping it with water and grind well.
Now add chopped mint, green coriander, chopped ginger, green chili, chopped onion, adjust salt if required and mix well. The kebab mix should not be too wet (if required add bread crumbs).
Take a small portion of kebab mixture, and shape it into a smooth flat round kebab shape.
Take little cornflour on plate and lightly dust the kebabs with it.
Heat a pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and shallow fry on low heat to a crisp golden color.
Serve hot with your favorite chutney or sauce.