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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.
For 4 servings
Pressure Cook the Dal and Potatoes
Prepare the Kebab Mixture
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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.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 349.16 calories per serving with 14.81g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Create a small filling of finely chopped onions, mint, and a small piece of paneer or a raisin. Place a small amount in the center of each portion before shaping the kebab.
Increase the amount of green chilies and red chili powder, or add 1/4 teaspoon of black pepper powder to the mixture for an extra kick.
This recipe is naturally gluten-free as it uses besan (chickpea flour) for binding. Always double-check that your spices, especially asafoetida (if used), are certified gluten-free.
You can add 1/4 cup of finely grated carrots or boiled and mashed green peas to the mixture for added nutrition and flavor.
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function. This makes these kebabs a great protein option for vegetarians and vegans.
The lentils and vegetables in this recipe provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of dal and potatoes provides complex carbohydrates, which release energy slowly, keeping you feeling full and energized for longer periods.
This is the most common issue and is almost always caused by excess moisture in the kebab mixture. Ensure you drain the cooked dal completely and even cook it on low heat for a few minutes to dry it out. Chilling the mixture before shaping also helps them hold their form.
Dal Shami Kebab is a nutritious snack, rich in plant-based protein and fiber from chana dal. However, as they are shallow-fried, they contain added fats. For a healthier alternative, you can bake them or use an air fryer with minimal oil.
A single serving of three kebabs contains approximately 280-320 calories. The exact count depends on the size of the kebabs and the amount of oil absorbed during the frying process.
Absolutely. You can prepare the mixture and refrigerate it for up to 2 days. You can also shape the kebabs, place them on a tray, freeze until solid, and then transfer them to a freezer-safe bag. They can be fried directly from frozen; just add a couple of extra minutes to the cooking time.
Chana dal (split Bengal gram) is essential for the authentic texture and taste of Shami Kebabs. Other dals like toor or masoor are much softer when cooked and will result in a mushy mixture that is very difficult to shape and fry.