How to make Lentil Kabab Roll

Looking to try something different? This lentil kabab roll recipe is extraordinary, tastes delicious and is filling too. It’s a vegan recipe.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

Kababs, Kebabs or Kebobs are essentially made with meat but this vegan version is packed with lentil, soy granules and veggies.  They taste super awesome and are really easy to make.

In the lockdown, when simple meals are the norm in many households, it’s perfect to try out new recipes that use readily available ingredient. I served the lentil kebab rolls for dinner.

Follow the link below to the video:

LENTIL KABAB ROLL                   Makes 8 rolls

Ingredients:

Red lentil with skin – 1 cup

Onion (chopped) – 1 large

Carrot (grated) – 1 medium

Ginger (grated) – ½ tsp

Garlic (chopped) – 3 cloves

Soy granules (cooked) - ½ cup

Coriander (chopped) – ½ cup

Onion greens (chopped) – 1/3 cup

Dry Mango powder/Amchur – 1 tsp

Dry fenugreek leaves/Kasuri Methi – 1 tsp

Roasted chickpea flour – 1/3 cup

Vegetable oil – for cooking and frying

Salt – to taste

Beaten curd or Mayo – ½ cup

Black salt – to taste

Lime /Lemon – 1 large

SLICED VEGGIES

Onion – 1 large (sliced thinly and mixed with vinegar)

Capsicum – ½

Cucumber – 1 small

SPECIAL SPICE MIX

Coriander seeds – 4 tbsp

Cumin seeds – 2 tbsp

Green cardamom – 8

Cloves – 4

Cinnamon stick – 2 inch

Peppercorns – 8

Dry Red chili - 1

FOR THE PARATHA OR FLAT BREAD

All purpose flour/Maida – 2 cups

Vegetable oil – 1 tbsp

Water – as required to make dough

Vegetable oil/ Ghee – for cooking

Method:

1.    Soak the lentil in water for 20 minutes. Cook till its just done. (drain if there is water) Let it cool down to room temperature.

2.    Dry roast the ingredients for the SPECIAL SPICE MIX. Cool completely and grind to a powder.

3.      Heat 2 tsp of oil in a pan and fry the onion till they get a light colour. Add in the grated carrot and a pinch of salt. Cook for 3 mins on medium heat till the carrot is cooked. Add in grated ginger and chopped garlic. Cook briefly, then add in a tablespoon of chopped coriander and the soy granules. Mix for a minute and turn off the heat. Cool completely.

4.    In a bowl, add in the cooked lentil, the carrot – soy granules mix, the chopped coriander and onion greens. Season with salt. Add in 3 tsp of the SPECIAL SPICE MIX, Dry Mango powder and Dry fenugreek leaves. Mix thoroughly. Add in some of the roasted chickpea flour as required. Mix again. Shape into kebabs.

5.    Shallow fry the kebabs in hot oil for 2 mins on each side till a nice crust is formed. Remove and keep aside.

6.      FOR THE PARATHA: Mix the oil with the flour, add in water little at a time to make a soft dough. Cover and let it rest for 20 minutes.

7.    Divide the dough into 8 balls and roll out each using a dusting of flour to a 6 or 7 inch round. Cook on a hot griddle, brush with oil or ghee and keep flipping till golden spots appear all over. Remove from the pan and keep aside.

8.    To assemble the ROLL: Apply a tablespoon of curd or mayo on a paratha or flat bread. Place 3 kebabs in the centre in a line. Arrange the thinly sliced veggies over the kebabs. Sprinkle some black salt and add a dash of lime or lemon. Roll the flat bread from one side and secure it with a paper napkin tucking it at the end.

9.    Serve with sliced onion, lime wedge and mayo.

© Rinki’s Kitchen