Bun Kabab

I soaked 1/2 of chana ki dal in 1 quart or 1 liter of water overnight. I drained rinsed and boiled them the next day in 1/2 gallon or 2 liters of water for 45 minutes on medium heat.

I washed and boiled 5 Idaho or brown russet potatoes for 45 minutes with their jackets on. This way all of the vitamins are in the potatoes.

😆😀 I drained them and let the dal and potatoes cool. The dal ended up in the food processor and the potatoes went back in the pot they were boiled in.

I mashed the potatoes and it looked like a lump of dough when finished.

I added 1 pinch each of red chili and turmeric to the potatoes. In the food processor with the dal I added 1 pinch of pink salt and ground the dal.

In a mortar and pestle I added 1 broken piece of amchur 1 pinch each of black cumin seeds, cumin seeds and coriander seeds. I ground them in to a powder and added it to the food processor with the dal along with the small piece of ginger and 2 cloves of garlic and mix with the dal with the food processor on 1st speed.

I added the dal mixture to the potatoes and mixed with my hands. I added one egg and 1 handful of besan (chickpea flour) and mixed some more.

I beat 2 eggs and heated 1/4 of a cup of corn or other types of vegetable oil then sprayed my hand with cooking spray and formed the dal and potato mixture into patties.

I had my cast iron skillet on medium heat and dipped the kabab in to the egg mixture and fried them in to batches of 2 to 4 at a time until they are golden brown. Repeat until all of the dal and potato mixture is used up.

Serve on bread rolls with lettuce, tomato, onion, cucumber and green chutney.