Paneer Chana Seekh Kebab ( Paneer Snacks )

by Tarla Dalal

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पनीर चना सीख कबाब - हिन्दी में पढ़ें (Paneer Chana Seekh Kebab ( Paneer Snacks ) in Hindi)

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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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Paneer Chana Seekh Kebab ( Paneer Snacks ) recipe - How to make Paneer Chana Seekh Kebab ( Paneer Snacks )

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Preparation Time: 15 mins Cooking Time: 35 mins Total Time: 50 mins 12Makes 12 kebabs
Show me for kebabs

Ingredients

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

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 :

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.

Accompaniments

Dahi Wali Hari Chutney, Mint Curd Onion Chutney
Garlic Chutney ( Kebabs and Tikkis Recipies)
Hare Lehsun ki Chutney
Laccha Onions ( Kebabs and Tikkis Recipes)

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