1/2 kg of peeled kathhal cubes
1/2 cup Bengal gram – chana dal
I potato, diced
1 onion ( medium)
1/2 inch ginger piece
2 bay leaves
Garam masala powder 1/2 tsp ( if feeling lazy)
1/2 tsp pepper corns
1 Bari elaichi Deseeded Whole red chili to taste
Salt to taste
Oil for frying
Boil kathhal, dal and all masalas including onion, ginger till tender. Use minimal water. In case there is excess water then open cooks it dries up.
Make a paste in stone sil batta or blender.
Add finely chopped onion, green coriander and chili.
Shape into cutlets and shallow fry till evenly done.