Kala Chana Kebab Recipe
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.