Bahraini Kebab / kebab Bahraini #Bahrainicuisine

  When I first thought it might be a meat based dish and I can’t try. To my surprise it was a dish similar to our chickpea fritters / Bonda / pakoras.

   The batter is made with the chickpea flour / Besan flour / Kadalai maavu as we call in India. In Bahrain , they call it as kebab flour. The difference between the Indian and this one is adding chopped tomatoes.

  This is a popular dish during Ramadan and is served at Iftar meal served along with yogurt and coriander dipping sauce.

Requirements :

2 cup chickpea flour

¼ tsp baking powder

1 tsp salt

¼ tsp chilli powder

a pinch of garam masala

2 green chilli

1cup water

oil for frying

1 egg ( optional )

1 large onion

1 large tomato

2 garlic clove

Method :

   Peel and chop onion, chop tomato , peel and crush garlic. Chop green chillies.

  In a bowl mix together chickpea flour , garam masala , onion , tomato , garlic , green chilli , chilli powder , salt and baking powder.

Add in the water and mix with a ladle to a thick pouring consistency.

Keep the batter to rest for 20 minutes.

Heat vegetable oil in a deep pan / wok , pour a spoonful of batter in the hot oil and fry till golden brown by flipping in between with slotted spoon.

 Place on a paper kitchen towel to remove excess oil.

Serve warm with mint yogurt dip.