Mix all the ingredients from meat to salt together and marinate for 2 hrs. Grind it in a mixer without adding any water.
Roast Besan in a Kadai over a low flame till the raw smell is lost. Add to the meat mixture. Add lightly beaten egg.
Divide into 24 parts. Roll into balls and press lightly.
Line a baking tray with a piece of aluminium foil and grease the foil with oil. Arrange the Kebabs on it. Brush kebabs with oil. Grill the kebabs till brown on top. (about 15 minutes.) Take out the tray and turn the kebabs. Brush with oil. Return to the grill. Let the kebabs brown on the other side. (about 10 minutes).
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.