Homemade Moong Matar Kebab Recipe - Green Lentil And Peas Kebab

To begin making the Moong Matar Kebab formula, soak lentils in liquid for minimum 1 hour. bubble peas in a condiment dip pot till they turn soft.

strain liquid and leave them aside on a kitchen towel so that the excess liquid gets absorbed.Now strain the lentils and put them in a grinder jar along with peas and green chilies and grind them to make a coarse liquid base.Do not introduce liquid, the liquid base should be thick.Transfer it to a large dish and introduce mint, coriander, onions, cumin ground mix, garam masala ground mix, ginger paste, garlic paste, besan and incorporate well such that every ingredient incorporates well.Adjust table salt as per palate and incorporate all nicely.scalding up fat in a heavy bottomed pot.

The fat should be sufficient for deep frying.Meanwhile take a cup of liquid and wet both your palms.Scoop a lemon sized ball from the liquid base with your wet hand and toss it gently to make a round ball.Flatten the ball gently with your other hand and gently leave it in the fat to shallow fry.Similarly shape rest of the liquid base for kebabs and deep shallow fry from both sides till brown in colour.Always shallow fry the kebabs in low flame so that it gets cooked from inside.Transfer the fried kebabs on a tissue paper so that the excess fat gets absorbed.present Moong Matar Kebab along with Pudina Chutney as a starter for your house parties.