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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Servings: 15 Makes
Ingredients
- 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
Instructions
- 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.
Notes
- 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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