After washing both pulses soak them overnight in water. Coarsely grind it with green chillies and ginger in chopper without water in it.
Add all above mentioned spices and Corriender leaves in it and mix.
Make them into medium size patties by means of greased hands. Then shallow fry it for 2min.
Let the patties get cooled down at room temperature completely, then cut them length wise into 1 inch pieces.
Then again crispy fry it in medium temperature oil. Your kalmi barray are ready to serve, you can have them with ketchup or any sauce you like.
