Kala Chana Kabab…is yet another easy to make, healthy and delicious appetiser. These melt-in mouth vegetarian kababs are protein-rich, high in fiber and are even diabetic friendly.
These kababs are made with kala chana or black chickpea, potatoes, onion, ginger-green chilli paste, fresh coriander and some basic Indian spices. They are so yummy…I am sure, you won’t stop eating.
You can serve these kala chana kababs with some mint and curd dip. Along with it, some freshly cut onion rings and lemons give it a crunchy experience and take this recipe to the next level.
These kababs can be eaten as a patty in a bun as a burger or with bread slices as a sandwich. Just add some onion, lettuce, tomato, cheese slice and sauce. You can be as creative as you like with this recipe.
A perfect starter, kid’s healthy evening snack, tasty and filling breakfast…I am sure Kala Chana Kababs will be a huge hit, even at your next get-together. Let’s have a look at the recipe.
Ingredients
- 2 cups kala chana/black chickpeas
- 1 large onion finely chopped
- 1/2 inch ginger
- 2 green chillies
- 3 large potatoes boiled
- 1/2 cup coriander leaves chopped
- 7-8 mint leaves finely chopped
- 4-5 currry leaves finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp chat masala
- 1 tsp aamchur powder
- 1 tsp coriander/dhania powder
- 1 tsp cumin/jeera powder
- salt to taste
- oil to shallow fry
Method
Rinse kala chana well in enough water. Soak them overnight in 3-4 cups water. In the morning, drain water and rinse again.
Pressure cook kala chana with enough water on a medium flame for 15-20 minutes. Drain the water from cooked kala chana and transfer them to a bowl.
Mash the black chickpeas with a potato masher well. Now add boiled and mashed potatoes, chopped coriander, mint and curry leaves, all the spices and salt to taste.
Heat 1 tbsp oil in a small pan. Saute chopped onion and ginger-green chilli paste. Add this onion mix to kala chana-potato mixture.
Mix everything together until well combined. Try making a patty… the mixture should be able to hold a shape. If the mixture looks soggy, you can add some breadcrumbs or roasted gram flour/ besan.
Grease your hands, take some kabab mixture and shape it like a patty. Make all the kababs in this way.
Heat a little oil in a pan. Shallow fry the kababs, until both sides are golden brown and crisp.
Serve Kala Chana Kababs hot with some mint and curd dip.
Mint and Curd Dip for Kababs and Pakodas
Take a mixie jar and blend together fresh mint,coriander, green chilli, ginger, cumin seeds, roasted gram dal and salt to a smooth paste. Mix in curd and the super tasty Mint and Curd Dip is ready.
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