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Vegetarian Parsi Kebabs – Tempting Indian Deep Fried Delights

Vegetarian Parsi Kebabs – Tempting Indian Deep Fried Delights

Vegetarian Parsi Kebabs

Try these tempting deep fried Indian Vegetarian Parsi delights – popularly known as Kebab’s.
By Anamika Sharma

Vegetarian Parsi Kebabs
Vegetarian Parsi Kebabs

Kebabs are a popular Indian savoury dish. They are known as great cocktail snacks too. The Parsi’s were originally from Persia, which is now Iran. Therefore the Parsi food is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Parsi dishes are famous for their unique flavour and vegetarian Parsi kebabs – “unbelievably addictive” are one of them. These small cutlets are served as both an appetizers and snacks.

Though these absolutely delicious Parsi Kebabs are unlike the other Kebabs, where you simply boil, mash, mix all ingredients together and make small balls / patties and deep fry them, these need little more time and attention but at the end, you will certainly not regret the effort.

Vegetarian Parsi Kebabs
Vegetarian Parsi Kebabs

So why wait? Make these at home and enjoy it with your loved ones. Don’t forget to sip a cup of hot tea or coffee while having these tempting deep fried delights.

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Vegetarian Parsi Kebabs

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  • Author: Anamika Sharma
  • Total Time: 1 hour
  • Yield: 5


Vegetarian Parsi Kebabs – Tempting Indian Deep Fried Delights!


  • Boiled Potatoes – 5 medium size
  • Bread slices – 3
  • Green Chillies – 1 -2
  • Salt to taste
  • Dry Mango Powder – ½ teaspoon
  • Red Chilli Powder – ¼ teaspoon
  • Indian Garam Masala – ¼ teaspoon
  • Dry Fenugreek leaves – 1 tablespoon
  • Oil for frying the Kebabs

For stuffing in the Kebabs –

  • Boiled Chana Dal (Bengal Gram) – ½ cup
  • Desiccated Coconut – 2 tablespoons
  • Cashews chopped – 4 – 5
  • Raisins – 7-8

For coating the Kebabs –

  • Semolina – 2 tablespoons


  1. Take a bowl, mash boiled potatoes in it with the help of a potato masher or spatula.
  2. Add in all the dry spices and mix nicely to form a smooth mixture. Add in the dry fenugreek leaves.
  3. In a bowl of water, dip bread slices one by one, squeeze them with both the palms and drain the water from it and mix it into the mashed potatoes mixture. These act as a binder.
  4. Potato mixture is ready and now we need to prepare the stuffing for the Kebabs.

For the stuffing in the Kebabs –

  1. Mix nicely the boiled/mashed Chana Dal, desiccated coconut and the chopped cashews and raisins.
  2. Make small balls from this mixture (size of a small lemon or a boiled egg yolk). These balls we will fill in the potato mixture.
  3. To make the Kebabs, take a little bigger size potato mixture ball in your palms and flatten it and fill it with the chana dal small balls and close the kebabs covering the chana dal yellow ball,to form an oval shape. Press gently with your palms.
  4. Roll these oval shaped Kebabs in the semolina flour before frying.
  5. Heat vegetable oil in a heavy-bottomed skillet and deep fry these kebabs, till golden brown on both the sides turning them gently.Fry them on medium to high flame.
  6. Serve hot with mint chutney.


You can bake them, shallow or deep fry them and enjoy these Kebabs as an appetizer with some mint chutney; they taste really good with mint chutney or you can even stuff these in sandwich/pita bread with some sliced vegetables and sauce of your choice.
You can replace bread slices with some corn flour as a binder.
Boil the chana dal and remove the water fully before using it for the stuffing.
In place of dry fenugreek leaves you can also use fresh coriander leaves.
Sprinkle some chaat masala on the Kebabs for some extra tangy flavour.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
View Comments (4)
  • 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!

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