Panchmel Dal Kebabs are a mixture of 5 types of pulses. They are healthy and made easily with the common ingredients available in the kitchen. They are crispy and melt in mouth.
1/4 cup toor dal (pigeon pea spilt) soaked for 2 hours
1/4 cup Yellow moong dal (spilt green gram) soaked for 2
1/4 cup White urad dal (split white lentil)soaked for 2
1/4 cup rajma soked (Kidney Beans) for over night
1/4 cup chana dal (Gram lentil) soaked for 2 hours
1/2 cup finely chopped onion
1 tsp aamchur (dry mango) powder
1 tsp red chili powder
1 tsp kitchen king masala
1/2 tsp salt
1 tsp finely chopped green chili
1 tbsp grated ginger
2 bread slices
2 tbsp maida (APF)
2 tbsp corn flour
Dry bread crumbs
2 tsp oil
Mix all pulses except rajma in 1/2 cup salted water and pressure
Boil rajma seprataly in salted water.
Heat oil in a pan add green chili, ginger and cook for 2 minutes.
Add onion and cook it till golden brown.
Add red chili powder, kitchen king masala, aamchur powder,
salt and saute it.
Add boiled rajma and pulses. Mix gently.
Crush the bread and add in dal mixture.
Mix corn flour, maida, a pinch of salt and make a smooth
batter using water.
Make desired shape from the mixture.
Keep them in fridge for half an hour.
Dip prepared kebabs in corn flour-maida batter, roll in
bread crumbs and deep fry them in hot oil on high flame.
Kebabs are now ready to serve hot.