Cowpea | தட்டைப்பயறு கபாப் செய்வது எப்படி | Healthy Protein Rich Kebab Recipe. Recipe for healthy air fried / baked kebab made with thatta payaru . This is a healthy and gluten free recipe. Protein rich kebab recipe. Recipe with video.
Thatta payaru is one of my favorite lentils of all time. It’s a very prominent grain used in Kongunadu and it’s also very nutritious. A single seed can contain upto 25% protein. This is my spin off on the traditional thatta payaru vadai made in the region. This kebab is baked and not deep fried. I add a coarse powder made of roasted peanuts to the kebab mixture. This gives the kebab a nutty texture and also makes it very rich. You can have the kebabs as is or stuff it in a kathi roll. These kebabs freeze well too.
Here is a list of ingredients you will need for making this Thattapayaru Kebab | Lobia Kebab
Here is a video of how to make Thattapayaru Kebab | Lobia Kebab
Cowpea – Lobia Kebab | தட்டைப்பயறு கபாப் செய்வது எப்படி | Healthy Protein Rich Kebab Recipe
Recipe for healthy air fried / baked kebab made with thatta payaru / lobia. This is a healthy, vegan and gluten free recipe. Protein rich kebab recipe. Recipe with video.
To Cook Thatta Payaru / Cowpea
1 cup thatta payaru /cowpea
1 teaspoon salt
3 cups water to cook
For the Kebab Masala
3 tablespoon coconut oil (divided)
1 tablespoon ginger, finely chopped
2 sprig curry leaves, finely chopped
1 cup onion, finely chopped
2 green chillies, finely chopped
1 tablespoon besan flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon black pepper powder
1/4 teaspoon cumin powder
1/2 teaspoon fennel powder
1/4 teaspoon cardamom powder
1/4 teaspoon asafoetida
1/2 teaspoon salt
1/4 cup mint leaves, finely chopped
1/4 cup coriander leaves, finely chopped
1/2 cup roasted peanuts
1/4 cup beaten rice – aval – poha
1 tablespoon unsalted butter
1 lime, juiced
lime / lemon wedges
Cook the Thatta Payaru
Wash and soak thatta payaru in water overnight. Add in the thatta payaru to a pressure cooker. Add in a teaspoon of salt and three cups of water. Cook for 4-5 whistles. Let the pressure settle before opening. Grind the thatta payaru to a coarse paste. The mixie might not grind if you add all the thatta payaru at one go. Add the thatta payaru in small amounts and grind to a coarse paste. Set aside.
Heal coconut oil in a pan and add in the ginger and curry leaves. Saute for a few seconds. Add in the onions and sauté till the onions are soft. Once the onions are soft, add in the green chillies and besan. Saute for a couple of minutes so the besan gets roasted. Add in all the spice powders and the salt. Saute for a couple of minutes. Add in the mint and coriander leaves and mix well to combine. Set aside to cool
Peanut – Aval Powder
Grind the roasted peanuts and aval together to a coarse powder. Set aside.
Take a bowl and add in the ground thatta payaru, ground peanut mixture, kebab masala, butter and juice of a lime. Mix well.
Soak the skewers in water for one hour. Soaking the skewers will help the skewers from burning while grilling / baking. Dip the palms in water. Take a ball of thatta payaru mixture and form a tight kebab on a skewer.
Sprinkle oil on the kebab
Air Fry the kebabs – 180 degree Celsius for 10 – 12 minutes.
Serve the air fried kebabs with hot mayo, sliced onions and lime / lemon wedges. Sprinkle some coriander leaves. Serve hot.
- Prep Time: 8h
- Cook Time: 1h
Keywords: thatta payaru kebab