Baked Saunf Aloo & Dal Kebabs (Potato Lentil Kebabs) with Mint Chutney

Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs)

The Saunf Aloo & Dal Kebab (Potato & Lentil Kebabs) is a deliciously spiced and nutritious appetizer. This North Indian delicacy combines boiled potatoes with soft, cooked lentils and is flavored with crushed fennel seeds, garam masala, and a blend of aromatic spices. Baked to perfection, these kebabs offer a healthier twist compared to fried versions, making them a perfect choice for anyone looking to enjoy a light yet flavorful snack. Served with a refreshing mint coriander chutney, these kebabs are sure to delight at any gathering. The unique combination of sweet potatoes, lentils, and spices makes this dish both tasty and wholesome, while the baking method ensures it’s light on the calories. Enjoy them hot for the best texture, as they tend to dry out if kept for too long.

Cuisine: North Indian

Course: Appetizer

Diet: Vegetarian

Ingredients for Saunf Aloo & Dal Kebab

Preparation Time

Instructions

1. Prepare the Chana Dal:
   Soak the chana dal (Bengal gram dal) for about 2 hours in 2 cups of water. After soaking, drain the water and cook the dal in 1 cup of fresh water until it is soft and mushy, but not watery. If there’s excess water, drain it away. Once cooked, mash the dal while it’s still hot.

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2. Prepare the Spices & Ingredients:
   Preheat your oven to 200°C (392°F). In a pan, heat a little oil and add the grated ginger and garlic. Sauté for a few seconds until fragrant and the rawness of the ginger and garlic disappears. Turn off the heat.

3. Mix the Kebab Mixture:
   In a large mixing bowl, combine the sautéed ginger and garlic with the mashed dal, boiled and mashed potatoes, and all the remaining ingredients, including the finely chopped mint leaves, chaat masala, roasted fennel seeds, garam masala powder, and salt. Mix everything thoroughly until well combined. Taste the mixture and adjust the seasoning or spices if necessary.

4. Shape the Kebabs:
   Divide the mixture into 20-25 equal portions. Roll each portion between your palms to form elongated, cylindrical shapes resembling kebabs.

5. Bake the Kebabs:
   Grease a baking sheet with a bit of oil. Arrange the shaped kebabs on the sheet, ensuring they are spaced apart. Bake in the preheated oven for about 30 minutes or until the kebabs are golden brown and crispy on the outside.

6. Optional Tandoor Effect:
   For a more authentic tandoor flavor, you can use the coal smoking method after baking. Place a small piece of charcoal on a heatproof dish, light it, and then place it in the center of the tray with the kebabs. Drizzle a little oil over the charcoal to produce smoke, and cover the tray to allow the kebabs to absorb the smoky flavor for a few minutes.

7. Serve:
   Once baked, serve the Saunf Aloo & Dal Kebabs hot with a refreshing mint coriander chutney on the side. These kebabs make for a perfect appetizer or snack at parties and gatherings.

Tips for Perfect Saunf Aloo & Dal Kebabs:

• For a Crispier Texture: Ensure the kebabs are not overcrowded on the baking tray so that they can crisp up properly.
• Serve Immediately: These kebabs are best enjoyed fresh and hot as they tend to become dry when left for too long.
• Use Skewers for Grilling: If you prefer a smoky grilled version, thread the kebabs onto skewers and grill them over charcoal until crispy and browned.

These Saunf Aloo & Dal Kebabs are not only tasty but also nutritious, offering the benefits of lentils and potatoes in a healthy baked form. With the aromatic fennel and garam masala adding warmth, every bite is a delightful experience. Pair them with a cooling chutney to balance out the spice, and enjoy these delectable kebabs with friends and family!