

Grind the following to a paste: ginger, garlic, cashewnuts, pudina, kothmir.
To the drained kheema, add the chana dal and 1 cup of water. Also add chilli powder and salt and allow it to cook till dry, then remove. Grind the kheema to a paste.
To the kheema paste add the cashewnut paste, garam masala, and egg white. Mix well and form into a dough. Divide the dough into equal sized balls.
Flatten the balls and insert an egg slice before forming into a kabab. Shallow or deep fry till it turns pink.
Serve hot with onion rings and lemon wedges.
