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1 cup yellow lintle/ moong dal
1 cup boiled potatoes
½ cup greated  paneer/cottage cheese
3 tablespoons chopped onions
2 teaspoons chilli powder
¼ teaspoon garam masala
¼ teaspoon turmaric powder
1 tsp ginger garlic paste
2 teaspoons chaat masala
2 tbsp chopped coriander
salt to taste 
other ingredients :

          oil for grilling

    METHOD :
1.       Clean, wash and boil the moong dal in one cup of water till the dal is soft and cooked and all the water has evaporated.
2.       Combine the cooked dal with the rest of the ingredients and mix well.
3.       Divide the mixture into 4 equal portions.
4.       Using a thick seekh (metal skewer) , pree each portion of the dal mixture on it using your fingers to make a 100 mm (4”) long kabab.
5.       Brush each kebab with oil. Preheat grill for 5 to 6 min at high temp. you can use charcoal griddle also.
6.       Cook the kebab over a charcoal or electric barbeque till they are evenly browned on all sides. Baste it with little oil in between.
7.       Cut into pieces and serve hot with green chutney.

These kababs are so crispy and testy that I can bet your non vegetarian friends will bite their fingers


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