Kala Chana Kabab

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Submitted: November 26, 2013
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Total Time:
Preparation Time: 20-25 mins
Cooking Time: 20 -25 mins
Servings: 6 | 100 kcal

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

List A

  • 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

List B

  • 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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