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Paneer Chana Seekh Kebab

Paneer Chana Seekh Kebab
Recipe type: Snacks
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
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.
  • To Be Mixed Into A Marinade:
  • 1½ tsp ginger (adrak)
  • 1 tbsp grated onions
  • ¼ cup cornflour
  • salt to taste
  • Other Ingredients:
  • ½ cup chana dal (split Bengal gram)
  • 3 tsp oil
  • ½ tsp carom seeds (ajwain)
  • 1 tsp chilli flakes
  • 1 tbsp finely chopped coriander (dhania)
  • 1 tsp finely chopped mint leaves (phudina) leaves
  • 1½ cups grated paneer
  • salt to taste
  • For Serving:
  • few lemon slices
  • hot and sweet dip
  • mint leaves chutney
  1. 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.
  2. Combine the cooked dal and the marinade in a bowl and mix well.
  3. Pound this mixture using a mortar-pestle (khalbhatta) and keep aside.
  4. 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.
  5. 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.
  6. Add the paneer and salt and knead into stiff dough, ensuring that the mixture is as dry as as possible.
  7. Divide the dough into 12 equal portions and keep aside.
  8. Brush the skewers using the remaining oil and shape a portion of the dough into 50 mm. (2”) long kebabs, directly onto the skewers.
  9. 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.
  10. Drain on absorbent paper and serve hot with lemon slices , hot and sweet dip.
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.
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