Spinach puree – 1/ cup
Chana Dal – 1 cup
Bread slices – 5 numbers, powdered in your mixer/grinder
Cumin powder – 1/4 tsp
Pepper powder – a generous pinch
Greenchilly – 3 numbers, chopped
Ginger – 2 tsp, minced
Garlic – 3 big cloves
Salt – 11/2 tsp/ as needed
Oil – as needed
Cook the chana dal adding 21/4 cups of water in your pressure cooker. Simmer for 20 minutes after the first whistle. Drain water from the cooked dal completely & mash it to a smooth paste.
Preheat the oven to 210C.
Add the spinach puree, pepper powder, ginger, garlic, cumin powder, greenchillies & the powdered bread slices to the dal paste. Make small balls from the mixture & slightly flatten them to make patties.
Arrange the patties on an oven tray lined with greased aluminium foil & spray some oil on these kababs. Bake at 210C for 30 minutes, flip the kababs & bake for 15 minutes more.
Serve hot with tomato ketchup.