Kala Chana kebab


Kala Chana kebab

  • Author: Shampa Banerjee
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Snacks
  • Diet: Vegetarian


Kala Chana Kebabs can be incredibly tasty source of protein that you can snack in during the evening, or use as a side dish during dinner. Kala chana Kebabs are soft, fluffy, low-oil, high-protein snack that would be your perfect choice if you are looking for a delicious meal that wouldn’t add too many calories to your daily limit.



For the kebab:

  • 1 cup kala chana or black chickpea
  • 1 medium-sized onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • ½ cup coriander leaves, chopped
  • ¼ cup mint leaves, chopped
  • 2 green chilies
  • 45 tbsp. fine besan or gram flour
  • Salt to taste
  • Oil for frying
  • 12 tbsp. Kebab masala

For the kebab masala:

  • 1 tsp black peppercorn
  • 1 tsp coriander seeds
  • 1-inch cinnamon stick
  • 1 small black cardamom
  • 1 green cardamom pods
  • 45 cloves



To cook the kala chana:
  • Wash and soak kala chana in water for 8 hours or overnight.
  • Drain the water and add the chana to a pressure cooker. Boil it in, and reduce the flame to low. Cook for 15 minutes.
  • Pour the boiled chana into a bowl and keep ⅔ cup of boiled chana water aside.
  • Allow them to cool down. Then pour the boiled chana and chana water into a blender jar. Grind to a smooth paste.
To make the kebab masala:
  • Heat a non-stick pan over a low flame.
  • Add black peppercorn, coriander seeds, cinnamon sticks, cloves, black cardamom, and green cardamom pods.
  • Dry roast all the whole spices for a few minutes until fragrant.
  • Turn the heat off and transfer them to a plate. After they cool down, grind them to a fine powder.
To make kala chana kebab:
  • Heat the same non-stick pan over medium flame.
  • Add besan or gram flour.
  • Cook it for a few minutes, stirring continuously, until the raw smell goes away. Turn the flame off and keep it aside to cool down.
  • In a blender jar, add chopped coriander leaves, mint leaves, onion, garlic, ginger, and green chilies. Grind to a smooth paste.
  • In a large bowl, add chana paste, roasted basan, coriander-onion paste, 2 tablespoons kebab masala, and salt. Combine everything well.
  • Heat a little oil in a non-stick pan over medium flame.
  • Apply a little oil to your palms, take a small portion of the kebab mixture, form a ball and flatten it.
  • Carefully put the kebabs in the hot pan.
  • Cook until it becomes crisp and golden on both sides.
  • Serve with coriander chutney.


  • Serving Size: 1
  • Calories: 153 Kcal
  • Fat: 6.2g
  • Carbohydrates: 36.5g
  • Protein: 5.4g

Keywords: Kala chana kebab

Share the article

About the Author

Let's get started with treating your condition...

At Food & Wellness we believe that every individual is different and needs special attention. We adapt our programme to your existing lifestyle and try not to change anything drastically so you can easily transition. Over a period of time we ensure results and help you restore your health.

Book Now

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Hello there
Get health tips, recipes and front seats to our free health talks and online events delivered to your inbox. Subscribe to our newsletter!
Hello there
Get health tips, recipes and front seats to our free health talks and online events delivered to your inbox. Subscribe to our newsletter!
Get more of the goodness delivered to your inbox. No Spam - No Ads