Ingredients :

• Potatoes -1/2 kg.
• Bengal gram dhal – 1/2 cup.
• Green peas  ( fresh or frozen ) – 1 cup.
• Coriander leaves – 1 tbsp ( finely chopped ).
• Mint (Pudina ) leaves – 1 tbsp ( finely chopped ).
• Drum sticks leaves – 1 tbsp.
• Green chillies – 7-8
• Ginger – 1 inch pieces.
• Garlic – 8 – 10 flakes.
• Amchur powder – 1/4 tsp.
• Salt to taste.
• Oil for deep frying.

Method :

• Wash and soak dhal in water for 1/2 an hour.
• Drain and grind it with green peas coarsely.
• Pressure cook potatoes. Peel and mash thoroughly .
• Grind garlic,green chillies and ginger into a coarse paste.
• Heat little oil in kadai add ginger, garlic, green chilli paste and chopped leaves and saute for 2 minutes
• In a bowl mix together mashed potato,ground dhal and peas mixture,coarsely ground paste and leaves, add salt and mix well.
• Make balls and shape into kababs.
• Roll  in bread crumbs .
• Deep fry in hot oil till crisp.
•  Serve hot with Tomato sweet chutney.

Tomato sweet chutney 

Ingredients :

• Ripe tomatoes – 1/2 kg.
• Sugar –  1 tbsp.
• Salt – 1 tsp.
• White vinegar – 2 tbsp.
• Pudina (mint leaves) – 1 tbsp ( chopped ).

Pound coarsely :

• Peeled shallots – 3.
• Scraped ginger – 1 inch piece.
• Garlic – 2 flakes.
• Red chillies – 5.
• Cardamoms – 2.
• Cinnamon – 1 inch piece

Pound above ingredients coarsely and tie it in a pieces of muslin or cheese cloth.

Method :

• Heat water in a vessel.
• When it starts boiling add tomatoes, allow to boil once and remove from fire.
• Close with lid and keep aside for few minutes.
• Strain the water,remove outer skin of tomatoes and mash it.Strain through large eyed strainer.
• To the strained tomato puree add spice bag,salt,sugar and boil steadily in medium flame.
• Stir in between and boil  steadily until it reaches sauce consistency.
• Add chopped pudina (mint)leaves and switch off the stove, discard the masala bag and add vinegar,allow to cool and bottle it.
• This chutney can be kept for a few months . Serve with all deep fried items.