Monday 18 November 2013

1/4 cup chana dal (split bengal gram)
2 tsp finely chopped ginger
2 tsp finely garlic
1 tbsp finely chopped green chilies
1 cup blanched spinach
1/2 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
1 tsp chaat masala
1/4 tsp garam masala
salt to taste
1/2 cup plain flour (maida) dissolved with 1/3 cup water
3/4 cup bread crumbs
oil for deep-frying

For filling:
2 tbsp finely chopped mushrooms
2 tbsp grated cottage cheese
1 tbsp kaju tukra
1 tsp grated ginger 
1 tsp finely chopped green chilies
1/2 tsp jeera
1 tsp oil
sat to taste

  1. Wash and soak the chana dal for 1 hour and drain.
  2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. Drain.
  3. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
  4. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
  5. Divide the mixture into 12 equal portions.
  6. Now for filling take oil in a pan add jeera and when it starts to splatter add grated ginger, green chilies, mushrooms and then rest of the ingredients and cook for 2-3 minutes and keep a side.
  7. Now make a ball of one portion of kebab mixture, flatten it and place 1/2 a spoon full of stuffing in it's center  and wrap the stuffing with kebab mixture like you put stuffing while making parantha and give kebab desired shape.  
  8. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
  9. Heat the oil in  kadhai and deep-fry them till they are golden brown in colour from both the sides.
  10. Cut the kebab length wise and serve hot with tomato ketchup and green chutney.


  1. You can also cook the kebabs on a greased tava (griddle) by following the same procedure and cook until golden brown in colour from both the sides.

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