Bhein Ke Kebab

Method

Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked).

Bring to a boil, lower the heat and cook, covered till soft.

Remove from heat and when cool grind to a thick dough-like paste.

Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").

Heat the oil in a non-stick frying pan and pan-fry on both sides till brown.

Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side.

You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.