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Hare Chane ke Kebab


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The power of green adds the taste of delight! The interesting combination of mint and hara chana makes the kebab a must try.

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Preparation Time: 
Cooking Time: 
Makes 10 kebabs.
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1 cup hare chane (whole fresh green gram)
1 cup crumbled paneer (cottage cheese)
1/2 cup finely chopped onions
1/2 cup chopped mint leaves (phudina)
1 tsp finely chopped ginger
8 to 10 green chillies, chopped
3 tbsp chopped corriander (dhania)
1 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp lemon juice
salt to taste
1 tsp oil for cooking

  1. Soak the hare chane overnight.
  2. Next day, drain, wash, add 3½ cups of water and pressure cook till soft. Strain.
  3. Mash the hare chane and paneer and add the remaining ingredients.
  4. Mix well and shape them into kebabs on metal skewers that are 100 mm. (4") long.
  5. Brush each kebab with a little oil.
  6. Cook on a barbeque for a few minutes. Alternatively, you could use the grill option of the oven or even use a tava (griddle) and cook till they are lightly browned on all sides.
  7. Serve hot.
Nutrient values per kebab
77 cal.0.8 mg.3.6 gm.4.6 gm.5.0 gm.
RECIPE SOURCE : Iron Rich RecipesBuy this cookbook
2 reviews received for Hare Chane ke Kebab

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 Reviewed By
Sia MehtaOctober 12, 2010

hara chana and mint awesome combination...tastes great with chilli garlic sauce!
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed October 12, 2010by Sia Mehta

hara chana and mint awesome combination...tastes great with chilli garlic sauce!

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1 of 1 members found this review helpful
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Reviewed December 03, 2010by Foodie#444130

Awesome with mint chutney! I used grated cabbage with pinch of hing instead of onions for satvic khanna..

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