Chane ke Kebabs | Revisiting Through the Lens Series 8

When I first posted Chane ke Kebabs almost 3 years ago, I had no inkling the vision or growth my blog, photography or skills in kitchen would take.

But, I can proudly say with each post, with each dish, with each click, the experience has been exhilarating, lovely and holds a promise to a great future here.

Chane ke Kebabs | Revisiting Through the Lens Series 8

Chane ke Kebabs | Revisiting Through the Lens Series 8

 

“A picture is a secret about a secret, the more it tells you the less you know.” – Diane Arbus

This again is not the best of my attempts, which I am confident of shooting due to better know-how and understanding but sometimes life just gets in the way. :|

The lighting should have been better. But anyways, I am glad to have taken leaps in the right direction.

Chane ke Kebabs | Revisiting Through the Lens Series 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chane ke Kebabs | Revisiting Through the Lens Series 8

A really wonderful snack to go with drinks or appetizer in parties. It is simple to make with little planning & soaking of Chickpeas

Ingredients

  • 250 gms – Black Channa
  • 2 medium – Onions (finely chopped)
  • 3-4 – Green Chillies
  • 2 Tbsp – Cornflour
  • 1 tsp – Garam Masala
  • 1/2 tsp – Red Chilli Powder
  • Salt – to taste
  • a pinch – Asafoetida

Instructions

  1. Soak channa overnight. Boil it with little salt & then allow it to cool.
  2. Drain water (preserve as stock for innumerable uses) & coarsely ground channas once it is cooled. Add little water to grind if required.
  3. Mix in onions, chillies & other ingredients.
  4. Now form into small balls, slightly press them to flatten & deep fry them. Serve hot with chutney.

Notes:

Refer for original recipe here

Add only enough water to grind as required. No more.

http://lemoninginger.com/2014/03/21/chane-ke-kebabs-revisiting-lens-series-8/