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Chickpeas Kabab is a healthy and protein-rich recipe which you prepare within 30 minutes. My kids did not like pulses but I make sure that they get all protein and minerals. So, I prepared these Kababs by grinding chickpeas into a paste and by adding little spices. Chickpeas are also known as Kabuli Chana, garbanzo beans. These kababs are perfect evening snack with a cup of tea/coffee.

Step by step pictures making Chickpeas Kabab

Ingredients:

• Chickpeas – 2 Tins (400 grams)
• Chopped onion -1
• Ginger- ½ inch
• Garlic pods-3
• Green chillies-3
• Gram flour/besan -2tbsp
• Cumin seeds-1/2tsp
• Red chilli powder-1tsp
• Garam masala – 1/2tsp
• Pepper powder-1/2tsp
• Kasturi Methi- 1tsp
• Chaat masala – 1tsp
• Bread crumbs – 1/2cup
• Coriander leaves a handful
• Curry leaves a few
• Salt to taste
• Oil- 3tbsp for shallow frying

Preparation:

Drain the water from the chickpeas and rise well in the cold water and keep aside to drain the water.

Take a blender, add chickpeas, chopped onions, garlic pods, ginger, green chillies and grind into a coarse paste by adding only 1-2 tbsp of water only. Don’t add too much water.

Transfer the grounded paste into a bowl, add chilli powder, garam masala, curry leaves, coriander leaves, black pepper, chaat masala, kasturi methi ,cumin seeds, salt and mix well.

Then add 2tbsp of gram flour and combine well and keep aside for 5mintues.

After 5 minutes roll them into a bullet shape and keep aside.

In a plate take 1/2cup of bread crumbs. Roll the shaped kababs one by one in the bread crumbs and keep aside for shallow frying.

In the meanwhile, heat a tawa with 1or 2tsp of oil on the medium-low flame.

Shallow fry 4 or 5 Kababs at a time until they turn into golden brown colour or until they are cooked.

Repeat the process with the remaining kababs.

Transfer the cooked chickpeas kababs into a serving plate and enjoy with favourite sauce or chutney.

Note:

While grinding the chickpeas don’t add too much water use only 1or 2 tbsp.

You can bake or deep fry these kababs.

5 from 1 vote

Print

Chickpeas Kabab Recipe | Kabuli Chana Kabab

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Chickpeas Kabab is a healthy and protein-rich recipe which you prepare within 30 minutes. My kids did not like pulses but I make sure that they get all protein and minerals. So, I prepared these Kababs by grinding chickpeas into a paste and by adding little spices. Chickpeas are also known as Kabuli Chana, garbanzo beans. These kababs are perfect evening snack with a cup of tea/coffee.

Course: Kids Friendly, Starters

Cuisine: Indian

Keyword: Chickpeas Kabab

Servings: 15 Makes

Author: Pavani

Ingredients

• Chickpeas – 2 tins 400 grams
• Chopped onion -1
• Ginger- ½ inch
• Garlic pods-3
• Green chillies-3
• Gramflour/besan -2tbsp
• Cumin seeds-1/2tsp
• Red chilli powder-1tsp
• Garam masala – 1/2tsp
• Pepper powder-1/2tsp
• Kasturi Methi- 1tsp
• Bread crumbs – 1/2cup
• Coriander leaves a handful
• Curry leaves a few
• Salt to taste
• Oil- 3tbsp for shallow frying

Instructions

1. Drain the water from the chickpeas and rise well in the cold water and keep aside to drain the water.
2. Take a blender, add chickpeas, chopped onions, garlic pods, ginger, green chillies and grind into a coarse paste by adding only 1-2 tbsp of water only. Don’t add too much water.
3. Transfer the grounded paste into a bowl, add chilli powder, garam masala, curry leaves, coriander leaves, black pepper, chaat masala, cumin seeds, salt and mix well.
4. Then add 2tbsp of gram flour and combine well and keep aside for 5mintues.
5. After 5 minutes roll them into a bullet shape and keep aside.
6. In a plate take 1/2cup of bread crumbs. Roll the shaped kababs one by one in the bread crumbs and keep aside for shallow frying.
7. In the meanwhile, heat a tawa with 1or 2tsp of oil on the medium-low flame.
8. Shallow fry 4 or 5 Kababs at a time until they turn into golden brown colour or until they are cooked.
9. Repeat the process with the remaining kababs.
10. Transfer the cooked chickpeas kababs into a serving plate and enjoy with favourite sauce or chutney.

Recipe Notes

• While grinding the chickpeas don’t add too much water use only 1or 2 tbsp.
• You can bake or deep fry these kababs.

Sending this to MLLA, hosted by Mildly Indian and to Lisa, Susan

Also sending this to Srivalli’s Kid’s Delight event, hosted by Renu themed on Travel food.