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Melt-in-your-mouth vegetarian kebabs made with lentils and mixed vegetables, spiced with aromatic Mughlai flavors. Crispy on the outside and wonderfully soft inside, they are a perfect party appetizer.
For 4 servings
Pressure Cook the Lentils and Vegetables
Prepare the Kebab Mixture
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Melt-in-your-mouth vegetarian kebabs made with lentils and mixed vegetables, spiced with aromatic Mughlai flavors. Crispy on the outside and wonderfully soft inside, they are a perfect party appetizer.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 333.02 calories per serving with 14.35g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Flavor and Shape the Kebabs
Shallow Fry the Kebabs
Serve Hot
Instead of shallow frying, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. Brush them with a little oil before baking for a crispy exterior. You can also use an air fryer.
You can experiment with other lentils like toor dal (split pigeon peas) or masoor dal (red lentils). Note that cooking times may vary, and you might need less water for softer dals like masoor.
For an even richer and higher protein kebab, add 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu to the mixture before shaping the patties.
Add 2-3 tablespoons of coarsely chopped cashews or almonds to the kebab mixture for a delightful crunch and added richness.
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making these kebabs a great protein source for vegetarians.
The combination of lentils and various vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Vegetables like carrots, peas, and beans contribute essential vitamins (like Vitamin A and K) and minerals (like potassium and iron) to the dish, boosting its nutritional profile.
Spices like turmeric, cinnamon, and cloves are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall well-being.
Yes, it is a nutritious option. It's rich in plant-based protein and fiber from lentils and vegetables. Shallow frying is healthier than deep frying. To make it even healthier, you can bake or air-fry the kebabs.
One serving of four kebabs contains approximately 300-350 calories, primarily depending on the amount of oil absorbed during the frying process.
This recipe is naturally vegan as it does not contain any dairy or animal products. Just ensure you use vegetable oil for frying instead of ghee.
The main ingredients are gluten-free. However, you must use pure besan (gram flour) that is not contaminated with wheat flour. Also, some commercial garam masala blends or asafoetida (hing) can contain gluten, so check your labels for certified gluten-free products if you have a sensitivity.
This is usually due to excess moisture. You can add a tablespoon or two of roasted besan or breadcrumbs to absorb it. Alternatively, cook the mixture in an open pan for a few more minutes to dry it out. Refrigerating the mixture for 30 minutes also helps it firm up.
Store cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat on a tawa or in an oven. You can also freeze uncooked patties by placing them on a tray until solid, then transferring to a freezer bag for up to a month. Fry them directly from frozen.