Kebab Kabuliwala
Top Rated Recipe
Key Details:
prep time: 9 hours
Cook time: 10 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Indian
Key Ingredients:
Chickpeas (kabuli chana)
Cottage cheese (paneer)
Potatoes
Carom seeds
Garam masala powder
Chana masala
Dried fenugreek leaves (kasoori methi)
Breadcrumbs
About Kebab Kabuliwala
Table of Contents
Serve these chickpea
kebabs at your next party and see how they are appreciated
- Chickpeas (kabuli chane), soaked overnight, boiled and mashed 1 cup
- Cottage cheese (paneer), grated 100 gms
- Medium potatoes, boiled, peeled and mashed 2 to 3
- Medium onion, chopped 1
Step 1. Take mashed chickpeas in a mixing bowl, add cottage cheese, mashed potatoes, onion, green chillies, coriander leaves, salt, carom seeds, yellow chilli powder, garam masala powder, chana masala and kasoori methi powder and mix well.
Step 2. Add lemon juice and mix. Add 1 tbsp oil and mix.
Read MoreIngredients
- Chickpeas (kabuli chane), soaked overnight, boiled and mashed 1 cup
- Cottage cheese (paneer), grated 100 gms
- Medium potatoes, boiled, peeled and mashed 2 to 3
- Medium onion, chopped 1
- Green chillies, chopped 2
- Fresh coriander leaves, chopped 2 tbsps
- Salt to taste
- Carom seeds (ajwain) ¼ tsp
- Yellow chilli powder 1 tsp
- Garam masala powder ½ tsp
- Chana masala 1 tsp
- Dried fenugreek leaves (kasoori methi) powder ¼ tsp
- Oil 1 tbsp + shallow-fry
- Lemon juice 1 tsp
- Breadcrumbs, for coating ¾ cup
How to Make Kebab Kabuliwala (Stepwise Photos)
Method
- Take mashed chickpeas in a mixing bowl, add cottage cheese, mashed potatoes, onion, green chillies, coriander leaves, salt, carom seeds, yellow chilli powder, garam masala powder, chana masala and kasoori methi powder and mix well.
- Add lemon juice and mix. Add 1 tbsp oil and mix.
- Spread breadcrumbs in a plate.
- Divide this mixture into equal portion and shape each into a ball. Roll the balls in breadcrumbs and shape each into a patty.
- Heat sufficient oil in a non-stick pan, place the patties, a few at a time, and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
- Arrange them on a serving platter and serve with a bowl of chutney of your choice.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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