Melt-in-your-mouth vegetarian kebabs made from chana dal and aromatic spices. These patties are crispy on the outside, soft inside, and a perfect appetizer for any occasion, often served with mint chutney.
Prep25 min
Cook35 min
Soak240 min
Servings4
Serving size: 4 kebabs
292cal
13gprotein
46gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 4 hours, then drained)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Aromatic, protein-packed Chana Dal Shami Kebabs with tangy mint chutney. A fiber-rich, perfectly spiced delight!
This awadhi dish is perfect for snack. With 310.86 calories and 14.3g of protein per serving, it's a low-fat, high-fiber, low-cholesterol, low-calorie option for your meal plan.
8gfat
(Whole spice for aroma)
1 pcs Bay Leaf (Whole spice for aroma)
1 medium Onion (Finely chopped)
0.25 cup Besan (For binding, also known as gram flour)
3 tbsp Coriander Leaves (Freshly chopped)
0.75 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Turmeric Powder (For color and flavor)
1 tsp Coriander Powder (Ground coriander seeds)
0.5 tsp Garam Masala (For warmth and aroma)
1 tsp Amchur Powder (Dry mango powder for tanginess)
1.25 tsp Salt (Adjust to taste)
4 tbsp Oil (For shallow frying)
Instructions
1
Pressure Cook the Dal
Place the drained, soaked chana dal in a pressure cooker.
Add 1.5 cups of water, chopped ginger, garlic cloves, green chilies, cinnamon stick, cloves, black peppercorns, black cardamom, bay leaf, and 0.5 tsp of salt.
Stir well, secure the lid, and pressure cook on medium heat for 4-5 whistles (approximately 15-20 minutes).
Turn off the heat and let the pressure release naturally. The dal should be very soft and easily mashable, with all the water absorbed. If there's excess water, cook on high heat for a few minutes until it evaporates.
2
Prepare the Kebab Mixture
Once the pressure has released, open the cooker. Allow the dal mixture to cool down completely to room temperature. This is crucial for getting the right texture.
Remove and discard the whole spices (bay leaf, cinnamon stick, black cardamom).
Transfer the cooled dal mixture to a food processor or grinder. Grind it into a thick, coarse paste without adding any water.
3
Shape the Kebabs
Transfer the ground paste to a large mixing bowl.
Add the finely chopped onion, besan, chopped coriander leaves, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and the remaining 0.75 tsp of salt.
Mix everything thoroughly with your hands until it forms a uniform, firm dough. If the mixture is too sticky, add another tablespoon of besan.
Divide the mixture into 16 equal portions. Roll each portion into a smooth ball and then flatten it into a round patty (tikki), about 2 inches in diameter and 0.5 inch thick.
4
Shallow Fry the Kebabs
Heat the oil in a wide, non-stick skillet or tawa over medium heat.
Carefully place 4-5 kebabs in the pan, leaving space between them to ensure even cooking.
Fry for 3-4 minutes on the first side, until golden brown and crisp. Gently flip and fry for another 3-4 minutes on the other side.
Once both sides are perfectly browned and crisp, remove the kebabs and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining kebabs, adding more oil if needed.
5
Serve
Arrange the hot Chana Dal Shami Kebabs on a platter.
Serve immediately with a side of mint-coriander chutney, thinly sliced onions (lachha pyaz), and lemon wedges.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
