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Surabhi Sehgal
Melt in your mouth Vegan Kebabs made with Lentil and Tofu
Prep Time 1 hr
Cook Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian, north Indian
Servings 10 Kebabs


  • 1 Cup Chana Dal boiled and strained
  • 1 Cup Tofu grated
  • 1 Onion sliced
  • 2 tbsp Besan dry roasted
  • Green Chillies to taste
  • 1 tbsp Ginger finely chopped
  • 1 tbsp Garlic finely chopped
  • 1 large Boiled Potato grated
  • 1/2 tsp Garam Masala/ Kebab Masala
  • Salt to taste
  • 3 tbsp Oil


  • Cook Chana Dal in a pressure cooker for 2-3 whistles. Make sure the lentil is cooked but still holds shape and is not mushy. 
  • Strain the lentil and keep aside to cool.
  • Add 2 tbsp of Oil to a pan and once hot add the sliced onions. Sautee on a low flame until brown and crisp. 
  • Remove the onions and in the remaining oil, gently fry the ginger, garlic and green chillies until crisp. 
  • Add grated Tofu, Chana dal, fried Onions to the food processor and pulse until everything comes together into a coarse paste.
  • Transfer the paste to a mixing bowl. 
  • Add the fried Ginger, Garlic and Green chillies, Coriander, Mint, Salt, Garam Masala, grated Potato and roasted Besan. Mix well and refrigerate for half hour. 
  • Form flat round balls, brush with a little oil and cook in a heavy bottom skillet on a medium heat until crisp on the outside. 
Keyword lentil kebabs, vegan, vegan kebabs