Suran Chana Dal Seekh Kebabs
by Tarla Dalal
Added to 96 cookbooks
This recipe has been viewed 23603 times
An unusual combination of flavours and ingredients creates a sumptuous snack that is sure to tickle your taste buds. Makes a great burger filling too.
- Heat 1 tablespoon of oil in a pan, add the chana dal and sauté it till it is light pink in colour.
- Cool and grind the chana dal to a powder. Keep aside.
- In another pan, heat the remaining 2 tablespoons of oil and sauté the onions, ginger, garlic and green chillies till the onions turn translucent.
- Add the suran and cook over a slow flame for 5 to 7 minutes. Add ½ cup of water and cover and cook till the suran is soft and all the moisture has evaporated.
- Cool and grind to a paste along with the mint without using any water.
- Combine the chana dal powder, suran mixture, chaat masala, garam masala and salt and mix well.
- Divide into 4 equal portions and shape them into kebabs on metal skewers that are 100 mm. (4") long.
- Brush each kebab with a little oil.
- Grill over a charcoal or electric barbeque till they are lightly browned on all sides.
- Serve hot with green chutney and onion rings.
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