Moong Matar Kebab Recipe - Green Lentil And Peas Kebab

Shaheen Ali

October 11, 2018

3136 Ratings

Time:Prep: 1h 0m|Cook: 15 M|Total: 1h 15min

Makes:15 Servings

Meal:Appetizer

Cuisine:Lucknowi

Green Lentil and Peas Kebabs are a perfect replacement for all the kebab lovers this winter. You may enjoy them as a starter, a tea time snack or even send them in tiffin for your kids. They are nutritious but I also agree that as it is deep fried it somewhere restricts the weight watchers.

Well in that case, you can simply shape them as a disk and shallow fry in a non stick tawa and make patties or make round balls and fry them in appe pan or air fry them for more better results.

Serve Moong Matar Kebab along with Pudina Chutney as a starter for your house parties.

If you like this recipe, you can also try other Kebab Recipes such as

Well in that case, you can simply shape them as a disk and shallow fry in a non stick tawa and make patties or make round balls and fry them in appe pan or air fry them for more better results.

Serve Moong Matar Kebab along with Pudina Chutney as a starter for your house parties.

If you like this recipe, you can also try other Kebab Recipes such as

Ingredients

1 Green Moong Dal (Whole)

1 Green peas (Matar)

3 Green Chillies

1 Onion, chopped

2-1/2 Gram flour (besan)

1 Mint Leaves (Pudina), chopped

1 Garlic, minced

1/2 Ginger, minced

2 Coriander (Dhania) Leaves, chopped

1/2 Cumin powder (Jeera)

1/2 Garam masala powder

Salt, as needed

Oil, required to deep fry

Instructions for Moong Matar Kebab Recipe - Green Lentil And Peas Kebab

To begin making the Moong Matar Kebab Recipe, soak lentils in water for minimum 1 hour.

Boil peas in a sauce pan till they turn soft. Drain water and leave them aside on a kitchen towel so that the excess water gets absorbed.

Now strain the lentils and put them in a grinder jar along with peas and green chilies and grind them to make a coarse batter.

Do not add water, the batter should be thick.

Transfer it to a large bowl and add mint, coriander, onions, cumin powder, garam masala powder, ginger paste, garlic paste, besan and mix well such that every ingredient incorporates well.

Adjust salt as per taste and mix all nicely.

Heat oil in a heavy bottomed pan. The oil should be sufficient for deep frying.

Meanwhile take a cup of water and wet both your palms.

Scoop a lemon sized ball from the batter with your wet hand and toss it gently to make a round ball.

Flatten the ball gently with your other hand and gently leave it in the oil to fry.

Similarly shape rest of the batter for kebabs and deep fry from both sides till brown in colour.

Always fry the kebabs in low flame so that it gets cooked from inside.

Transfer the fried kebabs on a tissue paper so that the excess oil gets absorbed.

Serve Moong Matar Kebab along with Pudina Chutney as a starter for your house parties.