Kabuli Chane Chawal Balls

 

Ingredients

Serves: 4

• 100 g basmati rice
• 1 tbsp veg/sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 fresh red chilli, seeded and finely chopped
• 2 tomatoes, skinned, seeded and very finely chopped
• 400 gm, kabuli chane, soaked overnight and boiled
• 1 egg yolk
• 3 tbsp chopped fresh coriander
• ½ tsp degi mirch
• salt and pepper
•  

  Preparation method

  Prep: 15 mins | Cook: 55 mins
  1.

  Put the rice in a saucepan, add 240 ml water and bring to boil. Cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool for a few minutes.

  2.

  Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft. Stir in the garlic and chilli, and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.

  3.

  Put the chane in a bowl and mash with a potato masher until fairly smooth, or purée in a food processor. Add the onion mixture, rice, egg yolk, coriander, paprika, and season to taste. Mix together well. Divide the mixture into 12 equal portions and shape each into a ball.

  4.

  Deep fry these balls and serve. If using oven, preheat it to 180ºC. Place the balls on a greased baking sheet and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot with chutney.