Aloo Chana Dal Kebabs | Potato Lentils Rolls
This crispy snack is made from potato and chana dal (lentil) mixture that is perked up with flavours of garlic, ginger, fresh herbs and basic kitchen spices.
Ingredients
- 1 big potato around 400 gm boiled till just cooked
- ½ cup chana dal - lentils- boiled but not mushy
- 1 tsp ginger garlic paste
- 1 tsp fennel seeds roasted
- Few sprigs coriander leaves chopped
- Few mint leaves chopped
- 1-2 green chilies chopped
- 1 tbsp gram flour besan roasted
- 1 tsp cornflour
- 1-2 tbsp sesame seeds lightly roasted
- 1 tsp coriander powder
- ¼ tsp red chilli powder
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
- 1 tsp lime juice
- Salt to taste
- Oil to fry
Instructions
- Firstly, in a mixing bowl, add potato and chana dal.
- Then, add the spices – coriander powder, chilli powder, garam masala powder, chaat masala powder, salt.
- Furthermore, add chopped green chillies, chopped coriander, mint leaves and ginger garlic paste
- Additionally, tip in the roasted fennel seeds. Add the roasted gram flour and cornflour.
- Sprinkle a few sesame seeds. Reserve some for dusting on top.
- Finally, add some lime juice.
- Mix everything well to form a smooth mixture dough.
- Apply oil on your hands.
- Take small portions of this mixture.
- Shape them into cylindrical logs. Dust with sesame seeds
- Heat oil till it is warm enough.
- Deep fry till golden brown.
- Serve these rolls with chutney or ketchup
Notes
- The mixture must not be soft at all otherwise it will be difficult to shape the rolls
- You can swap binding agents. Breadcrumbs are also a good option.
- Before frying the oil should be at an optimum temperature, otherwise the kebabs will split in the oil.
- You can make them one day ahead of gathering or party.