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Chickpeas Kabab

Chickpeas Kabab Recipe | Kabuli Chana Kabab

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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Kids Friendly, Starters
Cuisine: Indian
Servings: 15 Makes
Author: Pavani


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


  • 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 tablespoon 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, 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 ½cup 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.


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