December 5, 2012

Nawabi Kabab | Dry fruit stuffed Kebab | Zero Oil Snack

One of the serious after effects of being married to a foodie husband is the leeway to experiment with different kinds of food as long as they are less fatty and healthy. Of course, there are indulgences like today's post - Nawabi Kebab - which is otherwise deep fried that found its healthy avatar at home. I replaced most of the fat with something that was not only filling but completely oil free.Everyone loved it at home and the foodie kept guessing the main ingredient too. 

With my current state of convalescence, mom has packed away the OTG (oven), so I experimented with pan roasting it on a slow flame on a non-stick pan and found the result very satisfying. Thanks to Blogging Marathon # 23, I found a new way to rustle up anew dish today with Nawabi Kabab after Zero Oil Palak Paneer & Steamed Ragi Dosa. Check out my fellow marathoners here.

Prep time : 30 mins | Cook time : 20mins | Makes : 10 Kebabs
Serving SuggestionsGreen Chutney or Tomato Ketchup
Difficulty Level : Easy

  • Poha / flattened rice / Aval - 1 1/2 cups
  •  Potato - 2 medium - boiled and peeled
  • Onion - 1 medium - minced fine
  • Dry fruits - 1/4 cup (chopped fine) - I used a mixture of Cashews, Almonds and Pistachio
  • Salt - to taste
  • Dry Masala powders (to taste) : Turmeric powder, Red Chilli Powder, Amchur, Garam Masala Powder, Kitchen king Masala
  • Green chillies - finely minced - 2 nos
  • Grated ginger - 1/2 tsp
  • Yellow Cornmeal - to roll the kebabs in

In a sieve / colander wash the poha well under running water. The thick variety of Poha works well here. Drain till the poha becomes almost semi dry
In a large bowl, add the poha, chopped onions, dry masala powders and salt and mix well. Leave for 10 mins till the onions and the salt make it a little soggy.
Now add the boiled and mashed potato,dry fruit mixture and the rest of the ingredients (except corn meal).
It should resemble a solid semi-dry dough. If the mixture is still soggy (which didnt happen to me), try adding a tsp of cornflour.
Make equal portions of this mixture and keep covered for further 2 -3 mins (this is to prevent them from being too dry)
Flatten out the kebabs into thick discs. Roll in cornmeal on all sides till covered.
Bake in a pre-heated oven @ 160 deg C in a lined tray for 10 - 12 mins till done
Alternatively, pan roast on a non stick pan on slow flame till done.
Serve hot with Chutney or Ketchup


  1. Its toooooo perfect...

  2. lovely kebabs Kal.. i wish i could have these with some hung curd

  3. WOW ..........totally drooling here :-)

  4. Must say this is really worth try...maybe to get some colour we can afford to smear few drops of

  5. It's really awesome kebab... Mouthwatering

  6. Interesting and droolworthy kabab, looks fabulous even without oil..Wonderfully done.

  7. these look fabulous Kalyani...indeed nawabi...

  8. what an interesting kebab

  9. Nice one. Yummy clicks...


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