Kale Chane Ke Kebab
Kale Chane Ke Kebab is a healthy, melt in mouth, Veg Galouti Kebab recipe. It can be prepared easily with the pantry ingredients.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Soaking Time 8 hours hrs
Total Time 40 minutes mins
Course Appetizer, Snacks, Starters
Cuisine Indian
- 1/2 Cup Kale Chane (Black Chickpea)
- 3 Cups Water (To boil)
- 2 No. Roughly Chopped Onion (Small)
- 1/2 Cup Breadcrumbs I have used bread corners
- 1 Tsp Chaat Masala
- 1 Tsp Red Chilli Powder
- 1 Tsp Cumin Powder
- Black Salt to taste
- Salt to taste
- 2 Tbsp Curd
- 2 Tbsp Finely Chopped Coriander
- 1 Tbsp Finely Chopped Carom leaves (Can also use carom seeds instead)
- 1 Tsp Ghee
Boil Kale Chane –
In a pressure cooker, add soaked chane, water and salt. Cook for about 4 -5 whistles or until done.
Open the pressure cooker only when steam is released by itself.
Strain excess water and let chane cooled down.
Tip -
Do not discard the water, use for making soups (it super healthy)
Preparing Kebabs –
When chickpea is cooled down, transfer to a mixer jar.
To it add sliced onion, breadcrumbs, curd, chaat masala, cumin powder, black salt, red chilli powder.
Grind to a fine and smooth mixture.
Transfer the mixture to a bowl.
To it add finely chopped coriander leaves and carom leaves (optional).
Grease your palms and shape the mixture into equal sized kebabs.
Cooking kebabs –
Heat iron tawa or any heavy bottom tawa.
Apply ghee. Place kebabs and cook both sides on a low flame till golden brown.
Serve hot with coriander mint chutney or dip of your choice.
Adjust the spices as per taste.
If the mixture doesn’t bind well, add a little bit of gram flour or rice flour.
After grinding make kebabs immediately.