You are here: Home > Course > Paneer Chana Seekh Kebab ( Paneer Snacks ) Paneer Chana Seekh Kebab ( Paneer Snacks ) by Tarla Dalal A delicate combination of grated paneer and chana dal, with a faint trace of carom seeds! relish these seekh kebabs with mint chutney and a dip of your choice. 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Keep aside to cool.Combine the cooked dal and the marinade in a bowl and mix well.Pound this mixture using a mortar-pestle (khalbhatta) and keep aside.Heat 2 tsp of oil in a kadhai, add the carom seeds and stir for 30 seconds. Add the chilli flakes, coriander, mint leaves and sauté on a slow flame for another 30 seconds.Add the pounded dal mixture, mix well and cook on a low flame till the mixture is completely dry. Keep aside to cool for a while.Add the paneer and salt and knead into stiff dough, ensuring that the mixture is as dry as as possible.Divide the dough into 12 equal portions and keep aside.Brush the skewers using the remaining oil and shape a portion of the dough into 50 mm. (2”) long kebabs, directly onto the skewers.Brush little oil on the kebab and cook in a tandoor for 5 minutes or till the kababs are light brown in colour from all sides.Drain on absorbent paper and serve hot with lemon slices , hot and sweet dip.Handy tip :Handy tip :Ensure that the chana dal doesn’t get overcooked to avoid the kebabs from getting soggy and to retain a dry crispy texture. Also ensure that the dough is not over-kneaded since too much kneading will make the mixture soft and will not stay on the skewer. Nutrient values per kebabEnergy107 calProtein4.4 gCarbohydrates8.7 gFiber1.4 gFat6.1 gCholesterol0 mgVitamin A109.7 mcgVitamin B1-0.1 mgVitamin B2-0.1 mgVitamin B30.4 mgVitamin C1.2 mgFolic Acid19.1 mcgCalcium101.9 mgIron0.7 mgMagnesium0 mgPhosphorus0 mgSodium5.4 mgPotassium63.1 mgZinc0.2 mg