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

tsp degi mirch

salt and pepper

Directions
Prep:15min Cook:55min Ready in:1hr10min
1. Put the rice in a saucepan, add 240 ml water and bring to boil. Cover and simmer very
gently for 1015 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 pure 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 180C. 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.