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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chana dal for a minium of 3 hours. | 2. Keep aside. | 3. Wash the kheema nicely. | 4. Drain out excess moisture. | 5. Peel, wash and chop the ginger, garlic and onions finely. | 6. Wash and chop the corriander and mint leaves. | 7. In a bowl, mix together the onions, corriander leaves, mint leaves and lemon juice to make a stuffing. | 8. Divide this stuffing into 16 equal parts. | 9. Keep aside. | 10. Heat 2 tbsps. | 11. of oil in a pan. | 12. Add cumin seeds, corriander seeds, peppercorns and black cardamoms. | 13. Stir-fry for 30 seconds on medium flame. | 14. Add the chopped ginger and garlic. | 15. Stir fry for a few seconds until the raw smell of these is gone. | 16. Mix in red chilli powder. | 17. Add the kheema and chana dal. | 18. If you like, you can also add in some greenpeas (my mom's idea) Add 2 cups of water. | 19. Bring to a boil. | 20. Reduce heat and cook, covered, till the chana dal is fully cooked. | 21. Cook on high flame to dry out the mixture completely, stirring continuously. | 22. Remove from flame. | 23. Cool. | 24. Grind chicken and chana dal mixture to a smooth consistency. | 25. Add garam masala powder, mace and green cardamom powder and salt. | 26. Mix well. | 27. Check the seasoning. | 28. Divide into 16 equal parts. | 29. Flatten one in the palm of your hand. | 30. Place a portion of onion stuffing in the centre. | 31. Shape into roundels and flatten slightly. | 32. Likewise, shape the rest of the chicken mixture and stuffing. | 33. Shallow fry till golden brown. | 34. Serve hot with onion lachcha and pudina (mint) chutney. | 35. Cooking tip: After cooking the chicken mixture (kheema) if it is too moist, one must add roasted gramflour (besan) or powdered roasted chana dal as per ones requirement. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	600	g	ground	1278.0	0.78	109.98	88.98
bengal dal	1/2	cup		-	-	-	-
ginger	2	inches		-	-	-	-
garlic	10	cloves		44.7	9.918	1.9080000000000001	0.15
onion	2			88.0	20.548000000000002	2.42	0.22
coriander leaf	1 1/2	1/2	washed chopped	0.345	0.055	0.032	0.0078
mint leaf	1 1/2	1/2	washed chopped	-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
oil				-	-	-	-
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
red chili powder	1	teaspoon		-	-	-	-
peppercorn	5 -6			0.0	0.0	0.0	0.0
black cardamom pod	3 -4			-	-	-	-
garam masala powder	1/2	teaspoon		-	-	-	-
mace	1/2	teaspoon		4.0375	0.4292	0.057	0.2752
cardamom powder	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
green pea				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.