Kala Chana Kebab Recipe

Kala Chana kebab is the snack that will fill up your intestine and still you will crave it. Nothing can match the taste of these kebabs. You can also call these chickpea kebabs. Usually, people go for meat and chicken kebabs but these Kala Chana kebabs are out of the way from the normal routine and are inner of all times.

When served with garlic yogurt dip, green chutney and ketchup everyone will adore your effort of trying it out and making your platter super special.

INGREDIENTS

  • 2 cups Kala chana or black chickpeas
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 1/4 inch ginger, chopped
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 2 green chilies
  • 8-9 tbsp fine besan (gram flour)
  • 2 tbsp kebab masala
  • Salt to taste
  • 4 cups of water
  • Oil for frying

For kebab masala

  • 2 tbsp black pepper
  • 1 tbsp coriander seeds
  • 2 -inch cinnamon stick, halved
  • 1 black and 2 green cardamom pods
  • 8 garlic cloves

How to make delicious Kala Chana Kabab?

  1. Soak Kala chana in enough water overnight or for 8-10 hours.
  2. Then, add the chana to the cooker, after draining its water. Pour water into the cooker and turn over the lid at high flame. Cook for 15-20 minutes.
  3. Pour the boiled chana in a separate bowl and let them cool. Combine this boiled chana and their water in the blender and blend to a smooth mixture or paste.
  4. Now to make the kebab masala, take a nonstick pan and fry black pepper, cardamoms, cinnamon sticks, and garlic cloves. Roast all these spices and then grind them after they are cooled. You will obtain a fine powder after grinding.
  5. Cook the gram flour on the nonstick pan and then set it aside. Again add coriander leaves, mint leaves, onion, garlic, ginger, and green chilies in a blender and beat them in a smooth paste.
  6. In a large bowl, mix chana paste, roasted besan, coriander paste, and kebab masala. Mix the whole mixture properly.
  7. Lubricate your hands and make small kebabs after taking small portions to form the dough. Heat oil in a non-stick pan and fry these kebabs. Shallow fry from both sides by flipping.
  8. Make sure it gets crispy and browned.
  9. Serve the kebabs with some dips, tomato ketchup, and onion slices.

FAQs?

Why do my kebabs get moist?

Your kebab gets moist if your mixture dough is not made properly. But to get over the moisture and prevent your kebab from breaking add the roasted besan. In this way, these will be crispy from the outside and soft from the inside.

Kala Chana Kebab Recipe
Print Recipe

Kala Chana Kebab Recipe

Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Servings: 12

Ingredients

  • 2 cups Kala chana or black chickpeas
  • 2 onions chopped
  • 2 garlic cloves chopped
  • 1/4 inch ginger chopped
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 2 green chilies
  • 8-9 tbsp fine besan gram flour
  • 2 tbsp kebab masala
  • Salt to taste
  • 4 cups of water
  • Oil for frying

For kebab masala

  • 2 tbsp black pepper
  • 1 tbsp coriander seeds
  • 2 - inch cinnamon stick halved
  • 1 black and 2 green cardamom pods
  • 8 garlic cloves

Instructions

  • Soak Kala chana in enough water overnight or for 8-10 hours.
  • Then, add the chana to the cooker, after draining its water. Pour water into the cooker and turn over the lid at high flame. Cook for 15-20 minutes.
  • Pour the boiled chana in a separate bowl and let them cool. Combine this boiled chana and their water in the blender and blend to a smooth mixture or paste.
  • Now to make the kebab masala, take a nonstick pan and fry black pepper, cardamoms, cinnamon sticks, and garlic cloves. Roast all these spices and then grind them after they are cooled. You will obtain a fine powder after grinding.
  • Cook the gram flour on the nonstick pan and then set it aside. Again add coriander leaves, mint leaves, onion, garlic, ginger, and green chilies in a blender and beat them in a smooth paste.
  • In a large bowl, mix chana paste, roasted besan, coriander paste, and kebab masala. Mix the whole mixture properly.
  • Lubricate your hands and make small kebabs after taking small portions to form the dough. Heat oil in a non-stick pan and fry these kebabs. Shallow fry from both sides by flipping.
  • Make sure it gets crispy and browned.
  • Serve the kebabs with some dips, tomato ketchup, and onion slices.

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