Moong Matar Ke Kebab

by Shaheen Ali

Green Lentil and Peas Kebabs are a perfect replacement for all the kebab lovers this winter.. Though i am not much aware of the fasting criteria but still somewhere i feel these kebabs will certainly make festivals more enjoyable. You may enjoy them as a starter , a tea time snack or even send them in tiffin for your lovable kids. They are nutritious but i also agree that as it is deep fried it somewhere restricts the weight watchers. Well in that case, you can simply shape them as a disk and shallow fry in a non stick tawa and make patties or make round balls and fry them in Appe pan or air fry them for more better results. Serve it with any of your favorite dip, but i would recommend what i had, that is Green Chili Garlic Yogurt Dip. For this all you need to do it grind few green chilies as per your taste with 2-3 garlic pods and later whisk in some fresh yogurt. Season it with salt and enjoy.

Print Recipe
MOONG MATAR KEBAB/ GREEN LENTIL AND PEAS KEBAB

Course
snack
Cuisine north indian
Prep Time 120 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
Course snack
Cuisine north indian
Prep Time 120 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
Instructions
  1. Soak lentils in water for minimum 2 hours.
  2. Boil peas in a pan till they turn soft. Drain water and leave them aside on a kitchen towel so that the excess water gets absorbed.
  3. Now strain the lentils and put them in a grinder jar along with peas and green chilies and grind them to make a coarse batter. Do not add water, the batter should be thick.
  4. Transfer it to a large bowl and add mint, coriander, onions, cumin powder, garam masala powder, ginger- garlic mince and besan (to bind) and mix well such that every ingredient incorporates well.
  5. Adjust salt as per taste and mix all nicely.
  6. Heat oil in a wok. The oil should be sufficient for deep frying.
  7. Meanwhile take a cup of water and wet both your palms. Scoop a lemon sized ball from the batter with your wet hand and toss it gently to make a round ball. Flatten the ball gently with your other hand and gently leave it in the oil to fry.
  8. Similarly shape rest of the batter for kebabs and deep fry from both sides till brown in color. Always fry the kebabs in low flame so that it gets cooked from inside.
  9. Transfer the fried kebabs on a tissue paper so that the excess oil gets absorbed.
  10. Serve hot with your favorite dip or a simple tomato ketchup and salad.
Recipe Notes

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