Kebabs with dry fruit filling recipe

Recipe ingredients

400 g. lotus stem
1 tablespoon chana dahl
1 tablespoon chickpeas
10 g. cinnamon stick
20 g. cloves
1 tablespoon peppercorns
2 bay leaves
1 tablespoon sesame seeds
Oil for frying
Onion slices and cucumber slices for garnishing
For the filling:
25 raisins
25 g. roasted cashew nuts
40 g. mawa, sauted till brown

How to make kebabs with dry fruit filling

Clean the lotus stem and remove the outer skin.
Slice finely, boil with chana dahl, chick peas, cinnamon stick, cloves, peppercorns, bay leaves and sesame seeds till done.
When they are tender, blend them without any water to a fine paste.
Divide into small portions.
Mix raisins, cashew nuts and browned mawa.
Divide into marble sized portions and place in the centre of each lotus stem-chana dal and chickpeas mixture ball.
Roll to cover the filling completely.
Flatten between palms and shape evenly.
Fry in hot oil till golden brown.
Serve hot with sliced onions and cucumber slices.