Dal Kebabs

Perfect, golden and crunchy! These kebabs were really good. I mean if you are a vegetarian and you are looking for easy tea time snacks this a perfect recipe. And its protein-laden too! You can alternately bake this in an oven to make it healthy. These are perfect for that weekend party that you are planning to host. Your vegetarian friends will thank you for this! They can be made ahead of time and frozen until you need to use them.

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Dal Kebabs

Ingredients

For the kebab:

  • 1/2 cup Yellow lentils Masoor Dal, soaked for 1 hour
  • 1/4 cup Soy Granules Soaked for 1/2 hour
  • 1-2 Green Chillies
  • 1 tsp Ginger Roughly chopped
  • 2 cloves Garlic
  • 1/2 Onion Roughly chopped
  • 2 tbsp Coriander leaves Chopped
  • 3-4 leaves Mint leaves Chopped
  • 1&1/2 tbsp Roasted Chickpea Flour
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric powder
  • 1 tsp Cumin- Fennel powder
  • Salt
  • Oil To deep fry

To Crumb Coat:

  • 1 cup Bread Crumbs I just blitzed up 4 -5 slices of whole wheat bread
  • 3 tbsp All-purpose flour
  • 4-5 tbsp Water

Instructions

For the kebab:

  1. Add the soaked lentils and soy granules into a pressure cooker and cook with 1/4 cup of water. Pressure cook on high until you hear one whistle. Turn off the flame and let it cool down completely.
  2. In a grinder, add the onions, ginger, garlic, and the lentil-soy mixture and grind to form a smooth paste. Add very little or no water in this step. Place this ground mixture in a bowl.
  3. To this add the roasted chickpea flour, garam masala, cumin- fennel powder, turmeric powder, chopped coriander and mint leaves. Combine well.

  4. Place this in a refrigerator for at least 2 hours.

To Crumb Coat:

  1. Make a smooth mix with the all purpose flour and water to form a thin batter consistency.
  2. Shape the kebabs as desired, dip it in the flour mixture and crumb coat well.
  3. Place these finished kebabs in the freezer for 1 hour.
  4. Deep fry them until golden brown and serve with a sauce of your choice.

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