It is that time of the year again! The festive season is here and we are all prepping for the celebrations. It is all incomplete without some delectable food. Agree? We thought of bringing you an interesting and easy to make snack recipe that everyone would love. However, this ain't a recipe for your regular kebabs. Walnut kebabs have a nutty twist and this is what makes this snack special. Chef Sabyasachi Gorai from California Walnuts has shared this nutty and tasty recipe with us. 

Walnut Kebab Recipe Card

Prepare these healthy and delicious kebabs at home using a few ingredients and celebrate with your loved ones!

Total Time :
40 min
Preparation Time :
20 min
Cooking Time :
20 min
Servings :
Cooking Level :
Tanya Malik


  • 20 Walnut Halves
  • 1 Cup Powdered Walnuts
  • 2 Tbsp Oil
  • 100g Grated Paneer
  • 2 Grated Carrots
  • Salt to taste
  • 1½ Tsp Ginger Paste
  • 1½ Tsp Garlic Paste
  • 2 Boiled And Mashed Potatoes
  • 2 Tbsp Coriander Leaves
  • 1 Tbsp Green Chilli
  • 1 Tsp Chaat Masala
  • 1 Tsp Roasted Cumin Powder
  • 1 Tsp Garam Masala Powder
  • ¼ Cup Besan Or Gram Flour
  • ½ cup Bread Crumbs


Step 1
In a non-stick pan, add 2 tablespoons oil. Add walnuts, carrots, salt and sauté.
Step 2
Add garlic paste, ginger paste and sauté for a few more seconds.
Step 3
Turn off the flame and add potatoes, coriander leaves to the walnuts mixture.
Step 4
Transfer it into a grinder and mix till well blended.
Step 5
Next add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
Step 6
Transfer the mixture into a bowl and let the mixture cool.
Step 7
In a pan, add gram flour and dry roast for 2-3 minutes. Add it to the walnut mixture bowl.
Step 8
Add breadcrumbs to the bowl and mix everything well.
Step 9
Keep the mix in the refrigerator for around 15 minutes and then divide into equal portions to make kebabs.
Step 10
Heat oil in non stick pan and cook the kebabs. Make sure that both the sides are evenly cooked.
Step 11

walnut kebab snacks recipe

Delicious kebabs are ready. Serve with mint and coriander chutney.