Crispy on the outside, soft and flavorful on the inside. These vegetarian kebabs are made from chana dal and aromatic spices, perfect as an appetizer or a tea-time snack. A delicious and protein-packed alternative to meat kebabs.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
About Chana Dal Kebab, Roomali Roti and Tamarind Chutney
Protein-packed Chana Dal Kebabs with soft Rumali Roti & tangy tamarind chutney. A flavorful, energy-giving meal!
This awadhi dish is perfect for dinner. With 727.1300000000001 calories and 21.419999999999998g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
1 Black Cardamom (For aroma)
1 inch Cinnamon Stick (For aroma)
0.25 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Roasted Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Chaat Masala
0.25 cup Breadcrumbs (For binding)
1.25 tsp Salt (Divided use, adjust to taste)
4 tbsp Vegetable Oil (For shallow frying)
Instructions
1
Soak and Cook the Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 4-6 hours or overnight.
Drain the soaked dal completely. In a pressure cooker, combine the dal, bay leaf, black cardamom, cinnamon stick, turmeric powder, 0.5 tsp of the salt, and 1.5 cups of fresh water.
Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 10-12 minutes. The dal should be cooked until soft but still hold its shape. It should not be mushy.
While the dal is cooking, boil the potato in a separate pot until it is fork-tender. Peel the skin and mash it thoroughly, ensuring there are no lumps.
2
Prepare the Kebab Mixture
Once the pressure from the cooker has released naturally, open the lid. Drain the cooked dal very well using a fine-mesh sieve or colander. Press gently to remove as much water as possible. Let it cool down for 10 minutes.
Discard the whole spices (bay leaf, black cardamom, cinnamon stick).
Transfer the cooled, drained dal to a food processor or grinder. Grind it into a coarse, dry paste without adding any water. The texture should be pasty but not overly smooth.
In a large mixing bowl, combine the ground dal paste, mashed potato, finely chopped onion, grated ginger, minced garlic, green chilies, and chopped coriander leaves.
Add all the powdered spices: red chili powder, coriander powder, roasted cumin powder, garam masala, chaat masala, and the remaining 0.75 tsp of salt.
Finally, add the breadcrumbs, which will act as a binding agent. Mix everything with your hands until a uniform, non-sticky dough-like mixture is formed.
3
Shape and Fry the Kebabs
Divide the mixture into 12 equal portions. Lightly grease your palms with a little oil.
Take one portion and roll it into a smooth ball, then gently flatten it to form a round patty (tikki), about 2 inches in diameter and 0.5 inch thick.
Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd the pan.
Shallow fry for 3-4 minutes on the first side, until it becomes golden brown and crisp. Gently flip and cook for another 3-4 minutes on the other side.
Once both sides are crisp and golden, remove the kebabs and place them on a plate lined with paper towels to absorb excess oil. Repeat the process for the remaining kebabs.
4
Serve Hot
Arrange the hot Chana Dal Kebabs on a serving platter. Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup.
Garnish with onion rings and lemon wedges on the side for an authentic experience.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
