Pressure cook the chana dal,
ginger, garlic and green chillies with ¾ cup of water for 2
to 3 whistles or until the dal is cooked. Drain out and discard any excess
water. Combine the spinach, green peas and cooked
dal mixture and blend to a coarse paste without
using any water. Add the paneer, chaat masala and
garam masala and mix well. Divide the mixture into
6 equal portions and shape them into flat kebabs. Roll
the kebabs in the bread crumbs. Heat the oil in a
non-stick pan and cook the kebabs on both sides till they are golden brown
in colour. Serve hot.
Updated: 06/10/2006
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