I’d been meaning to make chhole for ages. And the reason that I wanted to make it was not the craving for chhole or any such thing. It was so that I could make kababs from the leftovers. S was content eating the chhole as it was, but I stopped him on day three to make these little beauties. We argued a bit about why I had to turn the chhole into something else when it was perfectly good and was being consumed as is. I finally told him, “This is what I want to do with it. I’ve been dreaming about it. If it works well, you’ll love it.” He couldn’t say much about it. And the best part was that we both loved it.
1 cup Chhole
2-3 slices Bread
½ tsp Chilli Powder
Salt to taste
Oil for frying
Mash the chhole or puree it in a mixer. Add the bread slices and crumble them into this mixture. Add salt and chilli powder to taste. Make small balls and cook them in a lightly greased “Appey Kayli”. (You could also flatten the balls slightly and shallow fry them on a griddle.) Cook on each side for a couple of minutes. Serve with green chutney or tomato ketchup.
Since I used a non stick pan, I had low fat kababs. The oil that went into the chhole was the only oil in these. I will try this with different leftovers (like rajma) and share my success stories with you.