1- Clean, wash, and soak bengal gram lentils (chana dal) for ½ hour. Boil chana dal with ½ tea spoon salt in a little water. (we do not want soggy dal so make sure that amount of water is perfect)Let it cool, then mash the lentils (can be done in a mixer/blender). In case if the mixture is wet, fry it until the water has been evaporated.In a mixing bowl, take mashed lentils, crumbled/ mashed paneer, chopped bell pepper (capscium/ shimla mirch), cabbage, carrot, onion, green chilis, and ginger.
2- Now add all the spices in the mixture and mix them very well.
3- Make about 16 oval shape kebabs. Now hold an oval kebab in your hand and gently slip a skewer in the center. Press and give the required shape .
4- Brush a little ghee from every side of the kebab.
5- Cooking Options-
1. I prefer to cook the kebab in the barbeque as this is the most traditional way. For a change, I tried baking the kebabs in the oven. Here are the options.....
2. Oven- If you do not have barbeque do not worry we can make kebabs in the oven. First preheat the oven till 350 F . Now set a butter paper/ foil on the cookie tray and arrange all the skewers in the grill/pizza tray/ cookie tray. Cook till kebabs are golden brown . It takes about 20-25 minutes to cook the kebab in the oven.Barbeque- Usually I like to barbeque the kebabs over charcoal.Gas 3. Stove-If you do not have either barbeque or oven, you can still make seekh kebab at home on gas stove. Put a metal net on the flame, hold the skewers and cook over the medium flame.
4. Deep frying- These kebab can also be deep fried.
6- I like to serve these Noorani Kebabs with Lakhnawi Green chutney but kebab can also be served with other chutney of your taste.
