Vegan Chapli Kabab
Transform your favorite Pakistani street food into a plant-based delight with this Vegan Chapli Kabab recipe, featuring bold spices, hearty lentils, and fresh herbs for a burst of flavor in every bite. Perfectly crisped in a skillet, these kababs are infused with toasted cumin and coriander, garam masala, and smoky paprika, striking a balance between aromatic warmth and gentle heat from green chilies. Chickpea flour and cornflour bind the mixture, ensuring a satisfying texture without compromising on authenticity. Serve these golden, protein-packed patties with a zesty chutney, vegan yogurt dip, or alongside fresh lemon wedges for a simple yet irresistible meal. Ready in under an hour, this recipe is ideal for both family dinners and festive gatherings, offering a wholesome and flavorful twist on classic Chapli Kababs.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 cups Water
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 2 finely chopped Green chili
- 1 inch piece, grated Ginger
- 3 minced Garlic cloves
- 0.5 cup, chopped Fresh cilantro
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Ground paprika
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black salt
- 0.5 cup Besan (chickpea flour)
- 2 tablespoons Cornflour
- 2 tablespoons Oil
Instructions
Rinse the brown lentils thoroughly under cold water. Place lentils and 3 cups of water in a medium-sized pot, and bring to a boil. Then, reduce the heat to a simmer, cover, and cook the lentils for about 20-25 minutes until tender.
Drain any excess water from the cooked lentils and transfer them to a large mixing bowl. Let them cool slightly.
In the mixing bowl, mash the lentils with a fork or potato masher until they have a coarse consistency.
Add the chopped onion, tomato, green chilies, grated ginger, minced garlic, and chopped cilantro to the mashed lentils. Mix the ingredients well.
Toast the cumin seeds and coriander seeds in a dry pan over medium heat until fragrant, about 2-3 minutes. Grind them into a powder using a spice grinder or mortar and pestle.
Add the ground toasted spices, paprika, garam masala, salt, black salt, besan (chickpea flour), and cornflour to the lentil and vegetable mixture. Mix until all ingredients are well combined and the mixture holds together.
Divide the mixture into 8 equal portions. Shape each portion into a flat patty about 3 inches in diameter.
Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.
Place the patties in the pan and cook them for about 4-5 minutes on each side, or until they are golden brown and crispy.
Remove the kababs from the pan and drain on paper towels to remove excess oil.
Serve the Vegan Chapli Kababs hot, garnished with extra cilantro and lemon wedges, alongside a side of chutney or vegan yogurt dip.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.5 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
