Kala Chana Kabab
By Rahat Zaid | View all recipes by Rahat Zaid




(4 votes, average: 5.00 out of 5)Submitted: November 26, 2013
Recipe In :
Kababs and TikkasKabab, Veggies and Lentils
- Total time
- Prep 0 mins
- Cook 0 mins
- Servings 6100 kcal
About this recipe
Kala chana kabab or chick pea patties, tasty and good veg substitute to the non veg shammi kababs.
Required ingredients
- 250 grams black chick peas or kala chana – washed and soaked over night
- 4 green cardamom pods
- 4 cloves
- 1 inch piece cinnamon
- 1 black cardamom
- 10-12 pepper corns
- A strand of mace
- A pinch of nutmeg
- 1 bay leaf
- 5-6 flakes of garlic
- 2 inch piece of ginger
- Salt as per taste
- 2 small potatoes boiled and mashed
- 1 medium onion finely chopped
- 5-6 green chilies finely chopped
- 1/2 tsp each cumin and coriander seeds – roasted and powdered
- 1/2 tsp red chili powder
- 2 tbsp each fresh coriander and mint leaves finely chopped
- 1 tbsp dry kasuri methi or fenugreek leaves
- Salt as per taste
- Juice of a lime
- 2 tbsp roasted gram flour or 2 tbsp corn flour
Directions & How to
- Pressure cook channa with the ingredients of list A in sufficient water till done. Open the cooker after the pressure reduces. Strain, cool and grind it to a fine paste, adding little water if required.
- Mix in it all the ingredients from list B thoroughly. Refrigerate this mixture for at least ½ an hour.
- Shape them into kababs and shallow fry in little oil, a few at a time. * This kabab does not require more oil for frying, it will turn out better if fried in less oil.
- Serve hot.
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Thanks
Always welcome Ajay sachdeva 🙂
This is great for Vegetarians like me. Thanks so much for posting this. I will definitely try this.
Always welcome Sandhya, will post more vegetarian recipes, Thank you 🙂 Plz give us ur feedback after u try it out :))