- 2 nos. Potato
- 1 cup Green Gram (whole)
- 1 tsp Ginger, paste
- 1 tsp Garlic, paste
- 1 tsp Green Chilies, paste
- 2 tbsps. Bread Crumbs
- 1 tsp All spice powder
- 1 tsp Pomegranate, powder
- 1 pinch Food Color, tandoori
- Salt to taste
- 2 tbsps. Cilantro, chopped
Boil potato and mash.
Soak green mung 2 to 3 hrs. and boil it in one cup water. Drain and keep aside.
Add all above ingredients into mashed potatoes.
Mix properly, add boiled moong and mix properly.
Heat oil for frying.
Form about 15 to 20 balls in kabab shape and deep fry.
If the kababs start breaking, add a little more bread crumbs to the mixture.
You can also shallow fry the kababs for less fat recipe.
Serve with sliced onions and kethcup.