Chana Dal Shami Kebab
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.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.Place the drained, soaked chana dal in a pressure cooker.
- c.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.
- d.Stir well, secure the lid, and pressure cook on medium heat for 4-5 whistles (approximately 15-20 minutes).
- e.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
Step 2
- a.Prepare the Kebab Mixture
- b.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.
- c.Remove and discard the whole spices (bay leaf, cinnamon stick, black cardamom).
- d.Transfer the cooled dal mixture to a food processor or grinder. Grind it into a thick, coarse paste without adding any water.
- 3
Step 3
- a.Shape the Kebabs
- b.Transfer the ground paste to a large mixing bowl.
- c.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.
- d.Mix everything thoroughly with your hands until it forms a uniform, firm dough. If the mixture is too sticky, add another tablespoon of besan.
- e.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
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil in a wide, non-stick skillet or tawa over medium heat.
- c.Carefully place 4-5 kebabs in the pan, leaving space between them to ensure even cooking.
- d.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.
- e.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.
- f.Repeat the process with the remaining kebabs, adding more oil if needed.
- 5
Step 5
- a.Serve
- b.Arrange the hot Chana Dal Shami Kebabs on a platter.
- c.Serve immediately with a side of mint-coriander chutney, thinly sliced onions (lachha pyaz), and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cooked dal mixture is completely dry. Excess moisture will prevent the kebabs from holding their shape.
- 2Cool the dal mixture completely before grinding. A warm mixture will become pasty and difficult to handle.
- 3If the mixture feels too soft, you can refrigerate it for 30 minutes before shaping the kebabs.
- 4Fry on medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked.
- 5For a richer flavor, you can add 1 tablespoon of ghee to the oil while frying.
Adapt it for your goals.
Add Vegetables
Incorporate finely grated vegetables like carrots or boiled and mashed potatoes into the mixture for added nutrition and texture.
Stuffed KebabsStuffed Kebabs
Create a small stuffing of finely chopped onions, mint, and a small piece of paneer or cheese. Place it in the center of the patty before sealing and frying.
Vegan VersionVegan Version
This recipe is naturally vegan. Ensure you use a plant-based oil like sunflower or canola oil for frying.
Baked VersionBaked Version
For a lower-oil option, preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper, brush them with a little oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is a fantastic source of protein, which is essential for muscle repair, growth, and overall body function. These kebabs are a great way for vegetarians and vegans to meet their protein needs.
High in Dietary Fiber
The high fiber content from the lentils aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels, making it a good choice for weight management and digestive health.
Provides Complex Carbohydrates
Chana dal provides complex carbohydrates that release energy slowly, keeping you energized for longer periods and preventing sudden spikes in blood sugar.
Packed with Essential Minerals
This dish is a good source of minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Yes, they are quite healthy. Chana dal is an excellent source of plant-based protein and dietary fiber. They are much healthier than deep-fried snacks. To make them even healthier, you can bake them or air-fry them instead of shallow frying.