How to Make Parsi Style Kebabs

Made with mashed potatoes and spiced chana dal stuffing, these Indian kebabs are crispy on the outside and soft on the inside.

byAnamika Sharma

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Unlike other Indian kebabs, which often involve boiling, mashing, mixing ingredients, and deep frying, these Parsi Kebabs have a few more tricks up its sleeve, and the effort is well worth it. These little nuggets of goodness are unbelievably addictive and a favorite at gatherings.

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Notes on Spices and Ingredients:

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Spices:

• Dry mango powder adds tanginess. Substitute with lemon juice if unavailable.
• Garam masala is a blend of ground spices common in Indian cuisine. Find it in the spice aisle or online.
• Dry fenugreek leaves (kasuri methi) add a unique flavor. Substitute with fresh fenugreek or skip if unavailable.

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Stuffing:

• Chana dal is split chickpeas. Substitute with yellow split peas if needed.
• Desiccated coconut is dried, shredded coconut. Use fresh grated coconut if preferred.

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Frying Tips:

• Ensure oil is hot enough before adding kebabs to avoid them becoming greasy.
• Fry on medium to high flame for even cooking and golden-brown color.

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

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• Author: Anamika Sharma
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

Crispy potato and chana dal kebabs,
perfectly spiced and packed with flavor.

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Ingredients

Units USM

• 5 medium-sized boiled potatoes, mashed
• 3 slices of bread
• 1-2 green chilies, finely chopped
• 1/2 teaspoon dry mango powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon Indian garam masala
• 1 tablespoon dry fenugreek leaves (kasuri methi)
• Salt
• Oil
• 1/2 cups (118 ml) boiled and mashed chana dal (Bengal gram)
• 2 tablespoons desiccated coconut
• 4-5 cashews, chopped
• 7-8 raisins, chopped
• 2 tablespoons semolina

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Instructions

Prepare the Potato Mixture

1. In a large mixing bowl, mash the boiled potatoes until smooth.
2. Add dry mango powder, red chili powder, garam masala, chopped green chilies, dry fenugreek leaves, and salt. Mix well to combine.
3. 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

1. In a separate bowl, combine the boiled and mashed chana dal, desiccated coconut, chopped cashews, and raisins. Mix well.
2. Shape the mixture into small balls, roughly the size of a small lemon or egg yolk.

Assemble the Kebabs

1. 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.
2. Roll each kebab in semolina to coat it evenly.

Fry the Kebabs

1. Heat vegetable oil in a heavy-bottomed skillet over medium to high heat (approximately 350°F / 177°C).
2. Deep fry the kebabs until they are golden brown on both sides, turning them gently to ensure even cooking. Fry in batches if necessary.
3. 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

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