Punchmel Dal Kebabs

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.

Servings

6

Preparation And Cooking Time

40 Min.

Type

Snacks

Cooking Method :   
Stove

1/4 cup toor dal (pigeon pea spilt) soaked for 2 hours

1/4 cup Yellow moong dal (spilt green gram) soaked for 2 hours

1/4 cup White urad dal (split white lentil)soaked for 2 hours

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 cook it.

·         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.

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