Paneer Chana Seekh Kebab ( Paneer Snacks )
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 35020 times
A delicate combination of grated paneer and chana dal, with a faint trace of carom seeds! relish these seekh kebabs with mint chutney and a dip of your choice.
- Combine the chana dal and 1 cup of water in a pan and cook on a medium flame till all the water dries up. Keep aside to cool.
- Combine the cooked dal and the marinade in a bowl and mix well.
- Pound this mixture using a mortar-pestle (khalbhatta) and keep aside.
- Heat 2 tsp of oil in a kadhai, add the carom seeds and stir for 30 seconds. Add the chilli flakes, coriander, mint leaves and sauté on a slow flame for another 30 seconds.
- Add the pounded dal mixture, mix well and cook on a low flame till the mixture is completely dry. Keep aside to cool for a while.
- Add the paneer and salt and knead into stiff dough, ensuring that the mixture is as dry as as possible.
- Divide the dough into 12 equal portions and keep aside.
- Brush the skewers using the remaining oil and shape a portion of the dough into 50 mm. (2”) long kebabs, directly onto the skewers.
- Brush little oil on the kebab and cook in a tandoor for 5 minutes or till the kababs are light brown in colour from all sides.
- Drain on absorbent paper and serve hot with lemon slices , hot and sweet dip.
- Ensure that the chana dal doesn’t get overcooked to avoid the kebabs from getting soggy and to retain a dry crispy texture. Also ensure that the dough is not over-kneaded since too much kneading will make the mixture soft and will not stay on the skewer.
Nutrient values per kebab
|Vitamin A||109.7 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||1.2 mg|
|Folic Acid||19.1 mcg|
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