Kala Chana kebab

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Kala Chana kebab

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

Description

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.


Scale

Ingredients

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

 


Instructions

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.


Nutrition

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

Keywords: Kala chana kebab

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