How to Make Parsi Style Kebabs
1. Mash Potatoes:
In a large mixing bowl, mash the boiled potatoes until smooth.
2. Add Spices: 
Add dry mango powder, red chili powder, garam masala, chopped green chilies, dry fenugreek leaves, and salt. Mix well to combine.
3. Add Bread:
Dip each bread slice in water briefly, squeeze out the water, and add the bread to the potato mixture. Mix thoroughly to form a smooth dough.
Prepare the Stuffing:
4. Combine Ingredients:
In a separate bowl, combine the boiled and mashed chana dal, desiccated coconut, chopped cashews, and raisins. Mix well.
5. Form Balls:
Shape the mixture into small balls, roughly the size of a small lemon or egg yolk.
Assemble the Kebabs:
6. Shape Kebabs:
Take a larger portion of the potato mixture and flatten it in your palm.
Place a stuffing ball in the center and fold the potato mixture around it to form an oval-shaped patty. Ensure the stuffing is fully enclosed.
7. Coat Kebabs:
Roll each kebab in semolina to coat it evenly.
Fry the Kebabs:
8. Heat Oil:
Heat vegetable oil in a heavy-bottomed skillet over medium to high flame.
9. Fry Kebabs:
Deep fry the kebabs until they are golden brown on both sides, turning them gently to ensure even cooking. Fry in batches if necessary.
Serve:
10. Serve hot with mint chutney.
How to Make Parsi Style Kebabs
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Crispy potato and chana dal kebabs,
perfectly spiced and packed with flavor.
Ingredients
- 5 medium-sized (5 medium-sized) boiled potatoes, mashed
- 3 slices (3 slices) of bread
- 1-2 (1-2) green chilies, finely chopped
- 1/2 teaspoon (1/2 teaspoon) dry mango powder
- 1/4 teaspoon (1/4 teaspoon) red chili powder
- 1/4 teaspoon (1/4 teaspoon) Indian garam masala
- 1 tablespoon (1 tablespoon) dry fenugreek leaves (kasuri methi)
- Salt
- Oil
- 1/2 cups (118 ml) boiled and mashed chana dal (Bengal gram)
- 2 tablespoons (2 tablespoons) desiccated coconut
- 4-5 (4-5) cashews, chopped
- 7-8 (7-8) raisins, chopped
- 2 tablespoons (2 tablespoons) semolina
Instructions
- Prepare the Potato Mixture:
- In a large mixing bowl, mash the boiled potatoes until smooth.
- Add dry mango powder, red chili powder, garam masala, chopped green chilies, dry fenugreek leaves, and salt. Mix well to combine.
- Dip each bread slice in water briefly, squeeze out the water, and add the bread to the potato mixture. Mix thoroughly to form a smooth dough.
- Prepare the Stuffing:
- In a separate bowl, combine the boiled and mashed chana dal, desiccated coconut, chopped cashews, and raisins. Mix well.
- Shape the mixture into small balls, roughly the size of a small lemon or egg yolk.
- Assemble the Kebabs:
- Take a larger portion of the potato mixture and flatten it in your palm. Place a stuffing ball in the center and fold the potato mixture around it to form an oval-shaped patty. Ensure the stuffing is fully enclosed.
- Roll each kebab in semolina to coat it evenly.
- Fry the Kebabs:
- Heat vegetable oil in a heavy-bottomed skillet over medium to high heat (approximately 350°F / 177°C).
- Deep fry the kebabs until they are golden brown on both sides, turning them gently to ensure even cooking. Fry in batches if necessary.
- Serve hot with mint chutney, spicy tomato sauce or raita.
Notes
- For crispier kebabs, allow the semolina-coated patties to rest for 15 minutes before frying.
- If you don’t have semolina, you can use breadcrumbs instead for a slightly different texture.
- Leftover kebabs can be stored in the refrigerator for up to 2 days and reheated in a pan or oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 2 kebabs
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
What meat is traditionally used for Parsi style kebabs?
Lamb or mutton is traditional in Parsi cooking, though ground beef is a common substitute. The fat content matters, so don’t use meat that’s too lean or the kebabs will be dry and crumbly.
How do I keep the kebabs from falling off the skewer?
Chill the shaped kebabs in the refrigerator for at least 20 to 30 minutes before cooking. Cold meat holds together better on the skewer, and pressing the mixture firmly around the skewer while shaping also helps.
What spices are central to the Parsi kebab flavor profile?
Cumin, coriander, and fresh ginger are core to the profile, often combined with green chilies and cilantro. Parsi cooking tends to balance heat with a slight sweetness, so some recipes include a small amount of sugar or caramelized onion in the mix.
The recipe is very tempting no doubt, but we Parsis do not make Kababs with Potato’s covering, we make Pattis the way this recipe has given. The veg kababs can be made with vegis viz. frenchbeans,green peas, corn & potatoes.
For making the Kababs you will need all the ingrdients & instructions for the preperation given in the recipe,except the chanadal feeling. Also these kabab can be fried in the same way as given in the recipe. These too would test good with mint chutney.
Thank You for sharing your feedback & recipe with us,I have adapted the above recipe from a parsi aunty who use to make us eat some lovely parsi dishes and these “kebabs” as named by her are one of them. Did’nt know these are called Pattis :). Loved your recipe for the Kebabs,surely I am going to try them soon too!