Succulent Kebabs Cooked in Yoghurt

Succulent Kebabs Cooked in Yoghurt

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Servings: 4
Calories: 451


  • 11 1/2 oz Bengal gram chana dal
  • Salt to taste
  • 1 tsp Coriander dhaniya powder
  • 1/2 tsp Cumin jeera powder
  • 1 1/2 oz Green chilli paste
  • 3 1/2 oz Onion paste
  • 1 oz Garlic lasan paste
  • 3 1/2 oz Yoghurt dahi
  • 2 tbsp Vegetable oil
  • 16 floz Water
  • 5 tsp Roasted gram chana, powdered
  • a large pinch Garam masala
  • 1/2 tsp Sugar powdered
  • Vegetable oil for deep-frying


  • Mix the Bengal gram with all the ingredients except roasted gram, garam masala, sugar, and oil. Boil till tender and dry.
  • Grind the mixture to a thick paste without using any water. Mix in the remaining ingredients and knead till the dough is soft and smooth.
  • Divide the dough into lemon-sized portions. Shape each portion into round patties.
  • Heat the oil in a wok (kadhai); deep-fry the patties on low heat till golden brown.
  • Serve hot with mint chutney
Calories: 451 kcal
Carbohydrates: 69 g
Protein: 19 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 57 mg
Potassium: 946 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 317 IU
Vitamin C: 15 mg
Calcium: 269 mg
Iron: 5 mg
Cuisine Indian
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