Chana Dal Kebab
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak and Cook the Dal
- b.Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 4-6 hours or overnight.
- c.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.
- d.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.
- e.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
Step 2
- a.Prepare the Kebab Mixture
- b.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.
- c.Discard the whole spices (bay leaf, black cardamom, cinnamon stick).
- d.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.
- e.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.
- f.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.
- g.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
Step 3
- a.Shape and Fry the Kebabs
- b.Divide the mixture into 12 equal portions. Lightly grease your palms with a little oil.
- c.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.
- d.Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- e.Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd the pan.
- f.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.
- g.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
Step 4
- a.Serve Hot
- b.Arrange the hot Chana Dal Kebabs on a serving platter. Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup.
- c.Garnish with onion rings and lemon wedges on the side for an authentic experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-breaking kebabs is a dry mixture. Ensure the dal is drained extremely well before grinding.
- 2Do not overcook the dal. It should be mashable with your fingers but not turn into a paste in the cooker.
- 3If the mixture feels too wet or sticky, add 1-2 tablespoons of roasted gram flour (besan) or more breadcrumbs to absorb moisture.
- 4For an extra crispy exterior, you can coat the shaped kebabs in a thin layer of fine semolina (rava/suji) before frying.
- 5The kebab mixture can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Shape and fry just before serving.
- 6Make sure the oil is at the right temperature. If it's not hot enough, the kebabs will absorb too much oil; if it's too hot, they will burn on the outside before cooking through.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake the kebabs at 200°C (400°F) for 20-25 minutes, flipping halfway through, or cook them in an air fryer at 180°C (350°F) for 15-18 minutes until golden and crisp.
Gluten FreeGluten-Free
To make this recipe gluten-free, replace the breadcrumbs with an equal amount of roasted gram flour (besan), powdered oats, or crushed poha (flattened rice).
Vegetable LoadedVegetable-Loaded
Enhance the nutritional value by adding 1/4 cup of finely grated vegetables like carrots, beetroot, or finely chopped spinach to the kebab mixture.
Spicier KickSpicier Kick
For those who enjoy more heat, increase the number of green chilies or add 1/4 teaspoon of black pepper powder to the spice mix.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making these kebabs a great protein source for vegetarians.
High in Dietary Fiber
The combination of dal and vegetables provides a significant amount of dietary fiber. Fiber aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in managing weight.
Provides Sustained Energy
Chana dal is rich in complex carbohydrates, which break down slowly and provide a steady release of energy, keeping you feeling energetic for longer without causing sharp spikes in blood sugar.
Packed with Essential Minerals
These kebabs are a good source of essential minerals like iron, magnesium, and potassium. Iron is vital for preventing anemia, while magnesium and potassium support heart health and nerve function.
Frequently asked questions
The most common reason is excess moisture in the kebab mixture. This can happen if the dal is not drained properly after cooking or if it's overcooked and mushy. Ensure the dal is drained completely and the mixture is firm. Adding a bit more binding agent like breadcrumbs or roasted besan can help.