Nutrition balance score
Great
Glycemic Index
19
Low
Glycemic Load
2
Low
Nutrition per serving
Calories111.3 kcal (6%)
Total Fat2.3 g (3%)
Carbs10.2 g (4%)
Sugars2.9 g (3%)
Protein12.4 g (25%)
Sodium242 mg (12%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
Instructions
Step 1
Wash daal thoroughly
Step 2
Add daal, ginger, garlic, chopped onions and dry spices (whole red chilli, salt, cumin seeds, coriander powder) in the pan and put enough water in the pan that covers it 1/2inch above the daal.
Step 3
Bring it to boil once and keep cooking until daal is tender
Step 4
Add chicken and let it boil further until chicken is cooked through and the water dries (for me, it took about 40 mins for Daal and chicken to become tender but keep cooking until the water dries and turn flame higher if needed.)
Step 5
When water dries, mince everything together with a potato masher as long as the chicken gets shredded. (This ensure chicken pieces are still stringy and separated instead of mashed up like a paste)
Step 6
Add chopped onions, green chillies, coriander, mint and eggs. If it doesnt hold shape, add another egg
Step 7
Shape the kebabs and freeze (2kg made 50 kebabs in total. If you’re making less, just adjust each ingredient accordingly.
Step 8
Defrost, apply an egg coat and shallow fry when you want to eat.
Notes
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