Add in all the dry spices and mix nicely to form a smooth mixture. Add in the dry fenugreek leaves.
In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture.
For the stuffing in the kebabs -
Mix nicely the boiled mashed channa dal, desiccated coconut and the chopped cashews and raisins.
Make small balls from this mixture size of a small lemon or a boiled egg yolk.
To make the kebabs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the channa dal small balls and close the kebabs covering the channa dal yellow ball, to form an oval shape. Press gently with your palms.
Roll these oval shaped kebabs in the semolina flour before frying.
Heat vegetable oil in a heavy-bottomed skillet and deep fry these kebabs, till golden brown on both the sides turning them gently. Fry them on medium to high flame.
Recipe Courtesy: Mad Cooking Fusions
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A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.