Tuesday, 24 July 2012

Noorani Dal Kababs

Relish the taste of the vegetarian Noorani Dal kabab delicacy with  chana dal stuffing.


5 medium Potatoes, boiled
3 Bread slices
2 Green Chillies 
1/2 tsp Dry Mango Powder 
1/4 tsp Red Chilli Powder 
1/2 tsp Garam Masala 
1 tbsp Dry Fenugreek leaves 
Oil for frying
Salt to taste

For stuffing

1/2 cup Boiled Chana Dal (Bengal Gram) 
2 tbsp Desiccated Coconut 
5 Cashews chopped
10 Raisins 
2 tbsp Semolina (For coating)


  • Take a bowl, mash boiled potatoes in it, and add in all the dry spices and mix nicely to form a smooth mixture.
  • In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture. These act as a binder.
  • Keep Potato mixture aside.

  • Mix nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
  • Make small balls from this mixture.
  • To make the Kababs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the chana dal small balls and close the kebabs covering the chana dal yellow ball,to form an kebab shape. Press gently with your palms.

  • Roll these Kababs in the semolina flour before frying.
  • Heat vegetable oil in a heavy-bottomed skillet and deep fry these kababs, till golden brown on both the sides turning them gently. Fry them on medium to high flame.
  • Sprinkle some chaat masala on the Kebabs for some extra tangy flavour.
  • Serve hot with chutney/ketchup. (You can bake or shallow fry them).


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