Preparing Chana Dahl
Wash Dahl till water runs clear. Soak it in 3/4 cup water for 3 to 4 hrs. Drain the water completely and let sit in a strainer for 10 minutes. Take the food processor and grind the dal in it "coarsely". We want grainy texture. Set it aside in a mixing bowl.
Preparing & Shaping Kebabs
1. Grind ginger, chili and cilantro leaves fine in the food processor and add to the ground dahl in the mixing bowl.
2. Add 3 tbsp bread crumbs and all the spices, mentioned above to the mixing bowl. Bring the mixture together with hands and it is ready when pressed in fist, retains the shape of the fist. If required, add more bread crumbs.
3. Dip your hands in cold water and pinch a key lime size portion of the mixture. Make a tight and smooth ball out of it and set aside in a plate. It should have no cracks on its surface. Finish the mixture likewise and it will make about 18-20 small bite size kebabs. Set them aside on the plate, ready to be deep fried.
Frying the Kebabs
1. Heat oil in the wok or Kadhai. Once it is hot enough, reduce the flame to medium.
2. Add 5 to 6 kebabs at a time to the wok. Do not over crowd it or else the oil temperature will drop and the kebabs will absorb lot of oil.
3. Fry the kebabs till they are golden in color. Make sure that the temperature is medium or else, they will cook from outside and remain raw from inside. Each lot will take about 3-4 minutes. Also make sure that you give a gap between each lot for oil to heat up again. If you will add too soon, the cold oil will spoil the texture.
Serve these hot with Green Cilantro Chutney and Tamarind Chutney.
I had a great time making these cocktail kebabs in my Indian-American Kitchen. I am sure you would enjoy these too!