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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
Soak and Cook the Dal
Prepare the Kebab Mixture
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 305.11 calories per serving with 13.11g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape and Fry the Kebabs
Serve Hot
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.
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).
Enhance the nutritional value by adding 1/4 cup of finely grated vegetables like carrots, beetroot, or finely chopped spinach to the kebab mixture.
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.
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.
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.
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.
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.
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.
Yes, absolutely. You can prepare the kebab mixture, shape the patties, and store them in an airtight container in the refrigerator for up to 2 days. When you're ready to serve, simply shallow fry, bake, or air fry them.
Yes, it is a relatively healthy snack. Chana dal is an excellent source of plant-based protein and dietary fiber. To make it even healthier, you can choose to bake or air-fry the kebabs instead of shallow frying, which significantly reduces the oil content.
One serving of 3 shallow-fried Chana Dal Kebabs contains approximately 280-300 calories. The exact count can vary based on the size of the kebabs and the amount of oil absorbed during frying. Baked or air-fried versions will have fewer calories.
While chana dal gives the classic texture and flavor, you can experiment with other dals like toor dal (split pigeon peas) or a mix of dals. However, the cooking time and water ratio might need adjustment.
These kebabs are very versatile. They are best served hot with green mint chutney, sweet tamarind chutney, or tomato ketchup. A side of sliced onions and a squeeze of lemon juice also enhances their flavor.