1-2tbspChickpea Flour(Besan)or add more if required
¼CupFresh Coriander Leaves
½CupFinely Minced Onion
1"Fresh Ginger piece
1-2Green Chiliesor as required
½-1tspRed Chilli Powderas required
1-2 tbspOil for patties and as required for grilling
1tspSaltor as per taste
Wash nicely and soak Chana Dal for 4-5 hrs.
Take roughly chopped onion, ginger, garlic and green chilies. Take thoroughly washed coriander leaves.
Add all the ingredients in a food processor except chickpea flour, salt and oil and grind coarsely. Don't add water to it. If the mixture is too tight, add 1-2 Tbsp of water not more than that.
Add chickpea flour, oil and mix well. You can make the mixture 1-2 hrs before making the patties/kebabs.
Refrigerate the mixture covered with a cling film if you want to make it later and don't add salt if you are not making it immediately, as the mixture can leave water.
When ready to make, mix in salt and heat a non-stick pan or a grilling pan on the stove-top.
Add 1-2 Tsp of oil, divide the mixture into equal portions, shape into patties and grill on medium heat from both sides.
It takes around 10-15 minutes for kebabs to completely cook from both sides. You can also shape these like seekh kebabs on skewers.
Once cooked from both side, serve hot with the dip of your choice. Goes best with mint yogurt dip.
To make Kebab Wrap
To make vegan rolls take any flatbread or tortilla, add some lettuce or salad leaves, place kebabs on the leaves, add lots of mint-(vegan) yogurt dip and onions with lemon juice, sprinkle chaat masala and enjoy the vegan wrap. Take any gluten-free flatbread to make it gluten-free wrap/roll.
Storing the Kebabs
You can also refrigerate these Kebabs in an airtight container or freeze for a week in freezer friendly container.
For Vegan Friendly Mint-Yogurt Dip use Vegan/Plant based yogurt.
Keyword Chana Dal And Yam Kebabs, Split Chickpeas Lentil and Yam Kebabs