Published October 13, 2026
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Trending recipe · Oct 2026 · ~320 kcal per serving
Why you'll love it
- Soft inside, crisp outside — classic tea-time texture.
- Make-ahead friendly — freeze cooked or uncooked patties.
- Great in wraps, burgers, or with green chutney.
What you'll need
Fresh
- Beef mince500 g
- Chana dal1 cup (soaked)
- Onion1–2 medium
- Ginger1 tbsp
- Garlic6–8 cloves
- Egg1
- Coriander (hara dhania)a handful
- Green chili2–3
Spices & staples
- Whole spices (cinnamon, cloves, peppercorns)1 small handful
- Cumin seeds1 tsp
- Coriander powder1 tsp
- Red chili powder½–1 tsp
- Garam masala½ tsp
- Saltto taste
- Oilfor shallow frying
How to cook
Soft beef & chana dal patties.
One pan = less cleanup!
- 1
Soak the dal
Rinse chana dal and soak for at least 30–45 minutes (or overnight). Drain well before cooking.
- 2
Boil mince and dal
In a pot, combine beef mince, soaked chana dal, roughly chopped onion, ginger, garlic, whole spices, salt, and just enough water to cover. Cook until the dal is soft and most of the water has dried.
- 3
Cool and grind
Remove whole spices if preferred. Let the mixture cool slightly, then grind to a soft, even paste — not watery.
- 4
Bind the mix
Mix in beaten egg, chopped coriander, green chili, coriander powder, red chili powder, and garam masala. Adjust salt. The mixture should hold shape when pressed.
- 5
Shape the kebabs
Wet your hands lightly and shape into flat round patties. Chill 10–15 minutes if the mix feels soft — this helps them hold while frying.
- 6
Fry until golden
Shallow-fry in hot oil on medium heat until both sides are deep golden and crisp outside. Drain on paper towel. Serve hot with onion, lemon, and green chutney.
Why it works
- Chana dal gives structure and a soft, melt-in-mouth crumb.
- Boiling with whole spices builds deep flavour before grinding.
- Egg binds the mix so patties stay intact while frying.
Health + smart cooking notes
This Pakistani comfort favorite can also be balanced, flexible, and lower-waste.
Health snapshot
- Approx. 320 kcal per serving (estimate).
- High-protein from beef and dal.
- Pair with salad and yogurt to balance a fried finish.
- Bake or air-fry for a lighter option.
Lower-waste cooking
- Freeze shaped uncooked patties between baking paper.
- Use leftover cooked kebabs in wraps or burgers next day.
- Save coriander stems for the boil pot for extra aroma.
- Leftover mix can become kofta-style meatballs.
Easy swaps
- Use chicken mince for a lighter version.
- Add a pinch of roasted cumin for smokier aroma.
- Skip egg and bind with a little roasted besan if needed.
- Make mini kebabs for parties or kids’ lunchboxes.
Storage
Refrigerate cooked kebabs up to 2 days. Freeze cooked or uncooked patties up to 1 month; reheat in a pan or oven until hot and crisp.
Rich flavour • freezer-friendly • great for tea time or dinner.
Serve it with
Green chutney
Fresh coriander–mint heat.
Onion + lemon
Classic tea-time plate.
Paratha or soft bun
Turn into a wrap or burger.
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