Paneer Chana Seekh Kebab ( Paneer Snacks )
by Tarla Dalal
11 Mar 2019
This recipe has been viewed 53642 times
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.
Paneer Chana Seekh Kebab ( Paneer Snacks ) recipe - How to make Paneer Chana Seekh Kebab ( Paneer Snacks )
Preparation Time: Cooking Time: Total Time:
Makes 12 kebabs
To Be Mixed Into A Marinade
1 1/2 tsp ginger (adrak)
1 tbsp grated onions
1/4 cup cornflour
salt to taste
Other Ingredients
1/2 cup chana dal (split Bengal gram)
3 tsp oil
1/2 tsp carom seeds (ajwain)
1 tsp chilli flakes
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped mint leaves (phudina) leaves
1 1/2 cups grated paneer
salt to taste
For Serving
few lemon slices
hot and sweet dip
mint leaves chutney
Method
Handy tip :
- Method
- Combine the chana dal and 1 cup of water in a pan and cook on a medium flame till all the water dries up. 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 kebab
| Energy | 107 cal |
| Protein | 4.4 g |
| Carbohydrates | 8.7 g |
| Fiber | 1.4 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 109.7 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 19.1 mcg |
| Calcium | 101.9 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.4 mg |
| Potassium | 63.1 mg |
| Zinc | 0.2 mg |
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