Prep time : 30 mins. Baking time : 12 - 14 mins. Makes : 6 kebabs (fairly large sized)
1) Instead of using Moong Dal, you can use an assortment of fresh veggies (finely minced and blanched). Be sure to add required quantity of besan to bind them, though. Moong dal needs to be pressure cooked with very little water. If you have any water in the pulse after cooking, drain completely before use.
2) This version of Kebabs does not have any added oil and is mildly spiced. However, you can still bast them with melted butter / ghee and add more chillies and ginger to spice them up.
3) Ensure the oven is piping hot (pre-heat). I pre-heated on broil for 250 deg C for 8 - 9 mins, and once the kebabs were in, I turned down to 220 deg C to bake for 12 - 14 mins, then switched again to broil for further 8 -9 mins once the kebabs were basted. Time and temperature would vary from oven to oven. Please check yours for more settings.
4) If using wooden skewers (like me), ensure they are long enough and that you soak them in cold water for atleast 15 mins, while your kebab mixture gets going.
5) Browned or roasted kebabs is a product of how much oil you bast them with - please adjust according to palates. You can make Palak ke kebab (spinach kebab) in a similar way, on skewers.
- Moong Dal (split green gram) - 1/2 to 3/4 cup
- Potato - 1/2 boiled and grated
- Onion - 1 no. (grated)
- Kasuri methi - 1/2 TBSP
- Salt - to taste
- Ginger garlic paste - 1/2 TBSP
- Dhaniya Powder (Coriander powder) - 1 tsp
- Turmeric powder - a dash
- Jeera Powder (cumin powder) - 1 tsp
- Red chilli powder , Kitchen king masala, Garam Masala pwd - 1 tsp each
- Green chillies - 2 nos (minced)
- cornflour / corn meal - 2 TBSP - for binding
- Oil- for basting (I used olive oil)
1) Mix all the ingredients for the kebabs (barring oil) to a smooth mixture.
2) Meanwhile soak the wooden skewers (if using) in a glass of water (place them vertically so the entire skewer gets soaked & pre-heat oven to 250 deg C (broil mode)
3) Adjust the mixture to the required consistency - you may need a little more cornmeal than indicated t make this a completely dry mixture : it should barely stick to your hands. 4) One tip here though : you may oil your hands if required at this stage while mixing and making them into equal sized portions.
5) Once the balls are made, take the skewers out of water, and start pressing them onto the mould starting at the base of your palm and extending it towards the fingertips. If it breaks, dismantle the kebab and start all over - it is extremely painful to work around a hot oven if the kebabs break while baking. Work with the rest of the roundels till the dough is completed.
6) Once all the roundels are done, give it a resting time of 4 - 5 mins to check for any further breakages, if any.
7) Once the oven is pre-heated, place on a baking tray with the skewers stickign out so you can bast them easily later and set to bake for 220 deg C. Bast with olive oil / ghee according to your preference after 12 - 14 mins. Check notes above for more details.
8) Once the kebabs are done, let them rest in the oven for further 2 -4 mins to absorb the heat.
9) De-skewer them gently onto a plate, and serve hot with onion rings, green chutney, a dash of lime and tomato ketchup !