If you are looking for a gluten-free and dairy-free snack then this one is for you. I always love the kebab for a snack you can make this as the patty and serve it as filling to roll or paratha or even tacos. This is very quick to make and high in protein. I have used Almond flour to enhance the nutritional value you can use besan flour if you want to make it as nut-free. you can serve this as chaat too
Ingredients:
Red lentil – 1/2 cup (Masoor dal)
Garlic – 2 pods (finely chopped)
Ginger – 1/2 inch
Coriander leaves – 2 tablespoons
Red chili powder – 1/2 teaspoon (adjust to your spice level)
Garam masala – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Almond flour – 1/4 cup
Salt to taste
Grated carrot – 2 tablespoon
Grated cabbage – 2 tablespoon
Onion – 1 finely chopped (You can add finely chopped onion directly but because of my son I have added after frying)
Oil for shallow frying
Method
Wash and soak red lentil for 3 hrs. Drain the water and keep it aside for 15 mins
Grind it with Garlic, ginger, coriander leaves, Garam masala, red chili powder, almond flour, cumin powder & salt
Add carrot, grated cabbage and onion and mix well. apply oil to your hand. Take small lemon size balls and make a kebab.
Once done Remove it
Serve hot
One Reply to “Red lentil kebab recipe – Masoor dal nuggets recipe – Vegan Kebab recipe – Snack box recipes – starter recipes”
Yummy and interesting.