Ingredients

• 2 cups - cooked Lobia (black eyed peas)
• 3 green chillies chopped
• salt to taste
• 1-inch piece ginger chopped
• 1 tbsp lemon juice
• 4 tbsps - mava/khoya, grated
• 1/2 tsp - kewra water
• 1/2 cup pure ghee
• Roast and grind the following:
• 1 tsp shahjeera,
• 4 green cardamoms,
• 2 black cardamoms,
• 6 cloves,
• 1 inch piece cinnamon
• A pinch saffron
• Roast and grind the following:
• 15 cashewnuts,
• 2 tbsps - sunflower seeds (chironji),
• 1.5 tbsps poppy seeds (khus khus)
• For garnishing:
• Fresh mint leaves and onion rings

How to Make Lobia Galoti Kebabs

• Blend the cooked lobia in a blender.
• Add green chillies, roasted spice powder, salt, ginger blend again.
• Add cashewnut, chironji, khuskhus powder and continue to blend.
• Transfer the mixture into a bowl.
• Add a little kewra water and mix.
• Divide the mixture into 16 equal portions.
• Roll each portion into a ball and press a little.
• Roll the edges against a flat surface to even the edges.
• Heat ghee on a tawa and place the kebabs on it.
• Fry on medium heat till it turns brown.
• Turn gently and fry on the other side till well browned.
• Drain and serve hot garnished with onion rings and fresh mint leaves.