Full of flavours and packed with nutrients, these Palak aur Chane Dal Ke Kebab are good to eat along with evening tea or just wrap them in a chapati along with mint chutney and onion laccha and your dinner is sorted.

Palak Chana Dal Kabab

Course: Appetizer, Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 240 kcal
Author: Neha Mathur

Palak Chana Dal Kabab  is a yummy, delicious combination, and when cooked as kebabs, with a generous sprinkling of spices.



  • 1 cup Chana Dal
  • 1/2 tsp Turmeric powder
  • 2 cups Palak
  • 2 Bread slices Remove the corners
  • 2 tsp Green chilli Chopped
  • 2 tbsp Fresh coriander Chopped
  • 2 tsp Ginger Grated
  • 1/2 tsp Roasted cumin powder
  • 2 tbsp Rice flour
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Chaat masala
  • Salt to taste
  • 3 Egg white
  • Oil for frying


  1. Wash chane ki dal and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
  2. Pressure cook until dal is done.
  3. Do not over cook.
  4. Strain the water and transfer the dal in a bowl.
  5. Heat water in a big pot.
  6. When the water comes to a boil, add the spinach.
  7. Cook for a minute and then drain the water.
  8. Chop the spinach into a coarse puree.
  9. Transfer the spinach puree in the bowl along with cooked dal.
  10. Add bread slices, chilli, coriander, ginger, cumin powder, rice flour, black pepper, chaat masala and salt and mix well.
  11. Make small patties from the mixture.
  12. Whisk egg white in a bowl.
  13. Dip the patties in the egg white.
  14. Shallow fry the kebabs until golden brown from both the sides.
  15. Serve hot with coriander chutney.
Nutrition Facts
Palak Chana Dal Kabab
Amount Per Serving
Calories 240 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 142mg6%
Potassium 604mg17%
Carbohydrates 40g13%
Fiber 15g63%
Sugar 2g2%
Protein 17g34%
Vitamin A 1440IU29%
Vitamin C 6.9mg8%
Calcium 61mg6%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.