Chickpea kabab

Name: Chickpea kabab
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cups chickpea (kabuli chana); Salt to taste; 3 tbsp oil+ required oil for saute; 1 tsp cumin seeds; 2 tbsp besan(gram flour); 1 tsp chopped green chilies; 2-3 finely chopped onions; 1 tsp cumin powder; 1 tsp red chili powder; 1.5 tsp anchor powder; 1 tsp garam masala powder; 1-2 finely chopped onions; 2 green chilies; Handful coriander leaves(chopped); 1 pinch black salt; 1 tsp lemon juice

Janki Badiyani @parthesh

I love this dish

Janki Badiyani @parthesh

I love this dish

Saved

Ingredients

30 minutes

4 persons

2 cupschickpea (kabuli chana)
Salt to taste
3 tbspoil+ required oil for saute
1 tspcumin seeds
2 tbspbesan(gram flour)
1 tspchopped green chilies
2-3finely chopped onions
1 tspcumin powder
1 tspred chili powder
1.5 tspanchor powder
1 tspgaram masala powder
For the filling
1-2finely chopped onions
2green chilies
Handfulcoriander leaves(chopped)
1 pinchblack salt
1 tsplemon juice

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Steps

30 minutes

1

Soak the chickpea overnight before using. In a pressure cooker add the socked chickpea water and salt.
2

Cover and let it cook on high flame for 5 whistle would be enough.
3

When it is depressurized open the lid and check is the chickpea easily mashable.
4

Strain the water and mash the chickpeas while it is still hot, we need a fine mash.
5

In a kadai heat oil on law heat and add cumin seeds, chopped green chilies and finely chopped onions.
6

Add salt and cook until the onions have turned translucent, then add ginger garlic paste, cumin powder and red chili powder.
7

Cook on low heat until the raw aroma of ginger garlic goes away.
8

Add the mashed chickpea paste and mix well.
9

Once the masala and the chickpea paste is mixed well add amchurpowder and besan and garamnmasalapowder.
10

Mix well and let it cool.
11

For the filling add the chopped onions green chilies, Coriander leaves, black salt and lemon juice mix well.
12

When the mixture had cooled down divide the chickpea mix into rough portion. Roll into a ball with the thumb make a small well in the center and add the filling now seal the opening shape into a kabab.
13

On low flame with oil sear the kabab both sides until nice golden brown colour appears.
14

Serve with your favourite dip/ chutney.