A vegetarian take on the classic Mughlai kebab. Tender, melt-in-the-mouth patties made from chana dal and potatoes, spiced with fragrant garam masala and herbs. Perfect as an appetizer or a high-protein snack.
Prep20 min
Cook45 min
Soak120 min
Servings4
Serving size: 3 pieces
349cal
15gprotein
59gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 2 hours)
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Crispy, protein-packed dal ke shami kebab with a zesty onion salad – homestyle comfort food at its best!
This mughlai dish is perfect for snack. With 383.79 calories and 15.8g of protein per serving, it's a low-fat, high-fiber, low-cholesterol, low-calorie option for your meal plan.
Drain the soaked chana dal. In a pressure cooker, combine the drained dal, cubed potatoes, 1.5 cups of water, 0.5 tsp of salt, cinnamon stick, cloves, black peppercorns, and bay leaf.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and easily mashable.
Allow the pressure to release naturally. Open the cooker and discard the whole spices (cinnamon, cloves, peppercorns, bay leaf).
Drain any excess water thoroughly. The mixture must be very dry. If it seems wet, cook it in the open cooker on low heat for 3-5 minutes, stirring continuously, until all moisture evaporates.
2
Prepare the Kebab Mixture
Transfer the hot dal-potato mixture to a large bowl or a food processor. Mash or pulse until you get a smooth, dough-like consistency. Using a food processor yields a more authentic, melt-in-the-mouth texture.
Allow the mixture to cool down to room temperature. This is crucial to prevent the onions from releasing water and making the mixture soggy.
Once cooled, add the finely chopped onion, ginger-garlic paste, green chilies, all the powdered spices (garam masala, red chili, turmeric, coriander, cumin), and the remaining salt.
Add the besan, chopped coriander leaves, mint leaves, and lemon juice.
Gently mix everything together until just combined. Do not over-knead. Taste and adjust the seasoning if necessary.
3
Shape the Kebabs
For best results, cover the mixture and refrigerate for 30 minutes. This helps in easy shaping and prevents the kebabs from breaking.
Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smoothen the edges.
4
Shallow Fry the Kebabs
Heat 1/4 cup of 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, ensuring not to overcrowd it.
Fry for 3-4 minutes on the first side, until it turns golden brown and crisp.
Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until equally golden and crisp.
Remove the cooked kebabs and place them on a plate lined with paper towels to drain excess oil. Repeat the process for the remaining kebabs.
5
Serve
Serve the Dal Shami Kebabs hot, garnished with onion rings and a lemon wedge. They pair wonderfully with mint-coriander chutney or tamarind chutney.
4
Serving size: 0.5 cup
35cal
1gprotein
8gcarbs
0gfat
Ingredients
2 medium Red Onion (Thinly sliced into rings)
1 cup Ice Cubes (For soaking the onions)
4 cups Cold Water (For soaking the onions)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Chaat Masala
0.25 tsp Black Salt (Also known as Kala Namak)
0.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
1 piece Green Chili (Optional, finely chopped for extra heat)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Gently separate the rings with your fingers and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3
Drain and Dry
After soaking, drain the onions completely using a colander.
Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.