These delicious kebabs are packed with a perfect blend of spices and tender meat that will leave your taste buds craving more. They’re great for a cozy meal or impressing guests at your next gathering.
Start by soaking the lentils in enough water to cover them for at least half an hour, then drain. In a large pot, combine the soaked lentils, 4 1/4 cups of water, ground chicken, chopped onion, green chilies, ginger-garlic paste, garam masala, and salt. Bring everything to a boil, then lower the heat and let it simmer until most of the water is absorbed and the lentils are soft, which should take about 20 to 25 minutes.
Once cooked, transfer the mixture to a food processor and pulse until it’s smooth. Stir in some chopped cilantro for freshness. Shape the mixture into small patties, then dip each one into beaten eggs to help them hold together.
Heat some oil in a large skillet over medium heat and fry the patties in batches. Cook them for about 3 minutes on each side, or until they’re golden brown and crispy. Serve warm and enjoy!
- Make sure to soak the chana dal until soft for a smooth texture.
- Chill the mixture before shaping to help the kebabs hold their shape while frying.
- Fry on medium heat to ensure they cook evenly without burning.
These kebabs are packed with rich spices and tender meat, making each bite full of flavor. They are crispy on the outside and soft inside, perfect for a snack or a main dish. This recipe brings the taste of traditional cooking right to your kitchen.
Serve these kebabs hot with green chutney and sliced onions for a refreshing contrast. They also go well with naan or parathas and a side of yogurt dip. A wedge of lemon adds a nice tangy touch just before eating.
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to keep the outside crispy. Avoid microwaving to prevent sogginess.
