Panchmel Dal Kebabs are a mixture of 5 types of pulses. They are healthy and made easily with the common ingredients available in the kitchen. They are crispy and melt in mouth Uploaded by admin on 02-Feb-2017. Last edited: 11-Jan-2019
1/4 cup toor dal (pigeon pea spilt) soaked for 2 hours 1/4 cup Yellow moong dal (spilt green gram) soaked for 2 hours 1/4 cup White urad dal (split white lentil)soaked for 2 hours 1/4 cup rajma soked (Kidney Beans) for over night 1/4 cup chana dal (Gram lentil) soaked for 2 hours 1/2 cup finely chopped onion 1 tsp aamchur (dry mango) powder 1 tsp red chili powder 1 tsp kitchen king masala 1/2 tsp salt 1 tsp finely chopped green chili 1 tbsp grated ginger 2 bread slices 2 tbsp maida (APF) 2 tbsp corn flour Dry bread crumbs 2 tsp oil
? Mix all pulses except rajma in 1/2 cup salted water and pressure cook it. ? Boil rajma seprataly in salted water. ? Heat oil in a pan add green chili, ginger and cook for 2 minutes. ? Add onion and cook it till golden brown. ? Add red chili powder, kitchen king masala, aamchur powder, salt and saute it. ? Add boiled rajma and pulses. Mix gently. ? Crush the bread and add in dal mixture. ? Mix corn flour, maida, a pinch of salt and make a smooth batter using water. ? Make desired shape from the mixture. ? Keep them in fridge for half an hour. ? Dip prepared kebabs in corn flour-maida batter, roll in bread crumbs and deep fry them in hot oil on high flame. ? Kebabs are now ready to serve hot
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
