Kale Chane Ke Kebab
Kale Chane Ke Kebab (Black Chickpea Kebab) are so easy to make and are such a healthy and a delicious appetizer. Serve these yummy, melt-in mouth, vegetarian kebab with some Mint And Coriander Chutney.
Ingredients
Ingredients for pressure cooking:
- 1 cup dried Kala Chana (black chickpea), soaked overnight or minimum of 8 hrs
- 2 cup water
- ¼ teaspoon baking soda
- ½ teaspoon salt, as per taste
Other Ingredients:
- 1 onion, chopped
- 3-4 cloves garlic, minced
- ½ inch ginger, chopped
- 2 green chili, chopped, as per taste
- Handful of fresh cilantro
- 2 tablespoon Besan (roasted chickpea flour) or breadcrumbs, as needed for binding
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Garam Masala
- ½ teaspoon red chili powder
- ½ teaspoon Amchur Powder, (Dry mango powder)
- 1 teaspoon Coriander Powder
- salt to taste
- Oil for making kebab
Instructions
Step 1: Soak Kala Chana
- Wash and soak the kala chana in 3 cup of water for min 8 hrs or overnight. After 8 hrs, drain the water chana is soaked in.
Step 2: Boil Kala Chana in Instant Pot (Pressure Cooker):
- Turn Instant Pot to Manual / Pressure cook for 12 minutes. Add soaked kala chana and fresh water. Add baking soda and salt. Close the Instant Pot. Let the pressure release naturally.
- Open the Instant Pot, remove the excess water from the chana. Reserve this water for later use (if needed).
Step 3: Prepare The Dough For Kebab
- Using a food processor, coarse grind boiled kala chana. Transfer it to a clean bowl.
- Add finely chopped onion, garlic, ginger, green chili, fresh cilantro.
- Add cumin powder, garam masala, red chili powder, dry mango powder, coriander powder, roasted chickpea flour (besan) or breadcrumbs, and salt to taste. Mix well.
Step 4: Shape The Kebabs
- Take around 2 tablespoon of mixture and shape it into small round flat patties/burger.
Step 5: Cook Kebabs:
- Heat oil in a skillet over medium heat. Place the patties and cook for 2-3 min on each side or until nicely brown.
- Remove the kebab on a kitchen paper towel to remove any excess oil.
- Serve hot with some onion salad (Laccha Pyaaz) and mint coriander chutney or ketchup. Enjoy!
Notes
- Kala chana tends to get dry sometimes, if the kebab mixture is dry or unable to make patties, add a few tablespoon of water (reserved water from boiling chana) into the mixture.
- To bind the dough, you can also add boiled potato or 2-3 tablespoon of crumbled paneer (Indian cottage cheese).
- Add vegetables of your choice such as carrots, corn, peas, green beans, and bell peppers for added nutrition.
- You can mash the boiled chana using the back of the spoon, instead of a food processor.
- You can substitute 1 teaspoon of lemon juice instead of dry mango powder.
- To cook kale chane on a stovetop pressure cooker: To the pressure cooker, add soaked kala chana, fresh water, baking soda, and salt. Close the Pressure Cooker. After the first whistle, reduce the heat to low and cook for 12 min. Let the pressure release naturally. Boiled chana is ready to be used in the recipe.
Nutrition
Nutrition Facts
Kale Chane Ke Kebab
Amount per Serving
Calories
66
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
58
mg
3
%
Potassium
153
mg
4
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
74
IU
1
%
Vitamin C
2
mg
2
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
kale chane ke kebab, vegetarian kebab