Friday, 11 May 2012

Lazzatdar Kebab( Kebab Of Kala Chana)


Pan Fried Lazzatdar Kebab
Fried Lazzatdar Kebab
These are the Kebabs which melt in mouth and nutrition wise as well as taste wise are the best replacement for mutton Kebabs for vegetarians. I learnt them when I was doing MSc. way back in 1976.
My brother who was doing his MBBs came to Almora with his friend and I wanted to give a day off to my mom from kitchen and make something else than the regular food, so my friend's mom taught me how to make Lazzatdar Kebab. These lazzatdar kebabs  served with coriander mint chutney were so good that my brother as well as his friend could not believe that they are not mutton kebab! And best part is that my mom also could eat them as they were pure vegetarian kebabs.
It was real delight to see her enjoying these kebabs, because it was always she used to cook and we used to enjoy the fruits of her hard work.

Preparation Time: 30 – 40 min.
Cooking Time: 20-30 min.
Servings: 8-10 Medium size Kebabs

Ingredients required for making Lazzatdar Kebabs;
  • 100gm. Kala Chana (Black Gram)
  • 3 Medium size Potatoes
  • 2 medium size Onions
  • 2 Fresh Green Chilies
  • 1 Inch piece of Ginger
  • 5-6 Cloves of Garlic
  • 5-6 Sprigs of Fresh Green leaves of Coriander.
  • 2 Tea spoon Garam Masala
  • 2 Tea spoon Red chili powder (or to taste)
  • 2 Tea spoon Amchur powder.
  • Salt to taste
  • 4-5 Tea spoons of Olive oil (or any other cooking oil)
Direction for Making Lazzatdar Kebabs:
  • Wash and soak kala chana in water over night.
  • Drain out the water in which kala chana was soaked overnight.
  • Wash the soaked chana nicely.
  • Put soaked chana in a cooker, add 200 ml. water and one tea spoon salt, close the lid.
  • Keep the cooker on high flame till pressure builds in the cooker.
  • Lower the flame when pressure builds in the cooker and cook for at least 15min. to make sure that chana is cooked to softness.
  • Remove the cooker from gas and allow it to cool.
Boiled Kala Chana
  • Boil potatoes and peel them. Keep aside.
Boiled and peeled Potatoes
  • Cut onions finely
Finely cut onions
  • Cut green chilies finely.
Finely cut Green Chilies
  • Cut garlic finely
Finely cut Garlic
  • Wash and drain water from coriander leaves and cut them finely.
Finely cut Green Coriander Leaves
  • Grate the ginger piece.
  • Sieve water from boiled chana completely.
  • Peel boiled potatoes and keep aside.
  • Mash boiled chana with your fingers nicely till not even a single whole chana is left.
ashed boiled Kala Chana
  • Add to the mashed chana
    • Finely cut onions
    • Finely cut garlic
    • Grated ginger
    • Finely cut green chilies
    • Finely cut coriander leaves
    • Garam masala
    • Red chili powder
    • Amchur
    • Salt
    • Boiled potatoes
Mash boiled Kala chana with coriander leaves, onions, garlic, green chili, garam masala, red chili powder,ginger, amchur and salt
Boiled and broken potatoes with rest of the ingredients
  • Mix all ingredients with regular mashing of potatoes till the mixture becomes homogenous dough.
Dough of kala chana with rest of the ingredients ready for making Kebabs
  • Make balls from the dough mixture of required size and flatten them between your palms.
Dough of kebabs made to round of required size
  •   Keep a non- stick tawa on gas on high flame and spread one tea spoon of oil on it.
Non stick Tawa being heated with spoon full of olive oil
  •   When the tawa becomes hot lower the flame and keep the flattened balls on the tawa.
Kebabs being cooked on tawa
  • Sprinkle one tea spoon oil from side of kebabs.
  • Cook on low flame till one side is golden brown.
  • Turn the kebabs upside down and sprinkle 1-2 teaspoon of oil and cook till other side is also golden 
Turned upside down and being cooked on the other side
  • Serve hot Lazzatdar Kebabs with coriander mint chutney and ringlets of onions as snacks, side dish to main course.
Pan Fried Lazzatdar Kebab with Coriander-Mint chutney
                http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html
             http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html
  • These Kebabs go very well with Roomali roti, bread and hot buttered buns.
Pan fried Lazzatdar Kebab , Coriander-Mint chutney and Hot buttered Bun
Tips:
  • Make sure chana is boiled to softness.
  • Make sure boiled chana is mashed completely.
  • Do not make paste of boiled chana in the mixture.
  • Make sure potatoes are mashed completely in the mixture of kebab.
  • The left over water from boiled chana can be used as soup with a dash of lemon juice and pepper powder.
Suggested Variations:
  • Powdered, soaked soya beans nuggets (Nutrela) can be added to the mixture. It enhances the taste as well as nutrition value as soya beans are rich in protein.
  • If you prefer deep fried Kebabs then add 50 gm. corn flour to the mixture and also coat the flattened balls with corn flour before frying.

Balls for Kebab rolled in Corn flour
Lazzatdar Kebab (Fried)
  • Corn flour can be replaced by bread crumbs.
  • Those who do not take onions and garlic can replace onions and garlic by ginger, and potatoes.
  • Place one kebab, some salad leaves, onion ringlets, tomato ringlets, on a buttered slice of bread. Sprinkle sauce of your liking and place another slice of bread on the top of it or put them in a burger bun and  vegetarian burger is ready.

4 comments:

  1. Mam,
    Grt recipe .thank you for sharing

    ReplyDelete
  2. Mam,
    Grt recipe .thank you for sharing

    ReplyDelete
  3. Thank you Anita for taking out time and posting your feedback.
    My personal fav is panfried.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...