North India

Kala chana kebab

Name: Kala chana kebab
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4 servings
Cuisine: Modern Indian
Ingredients: 1 cup soaked overnight kala chana, dry (black chickpeas); 2 cups water; 1/4 cup powdered roasted chana dal (roasted split chickpeas); 1 small finely chopped onion; 1 inch ginger; 2 green chilli; a handful mint leaves; a handful coriander leaves (cilantro); 1 tsp garam masala; 1 tsp chaat masala; 2 tsp lemon juice; Salt, to taste; 2 tbsp for shallow frying cooking oil (vegetable oil)

Black chickpeas, mint and spices pressed into crisp kebabs. Shami vibes, pulse power.

40 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

Chana in kebab form2 chapters · 1 min read

Make it your way

Grandma's wayKala chana kebabs with mint and spices.

The original

301kcalsame

12 gproteinsame

11 gfibresame

40minutessame

Kala chana kebab.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Water2 cups

Roasted chana dal (roasted split chickpeas)¼ cup, powdered

Onion1 small, finely chopped

Ginger2.5 cm

Green chilli2

Mint leavesa handful

Coriander leaves (cilantro)a handful

Garam masala1 tsp

Chaat masala1 tsp

Lemon juice2 tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for shallow frying

Method

4 steps

1Pressure cook the soaked chana with water and a little salt for 5 whistles, then let the pressure release naturally. Drain very well.
2Grind the chana with ginger, chillies, mint and coriander to a coarse paste without water.
3Mix in onion, roasted chana powder, spices, lemon and salt. Shape into 12 flat kebabs.
4Shallow fry on a tawa until crisp and brown on both sides.

Serve it like this

Serve on a plate with onion rings, lemon and green chutney, or tuck into a roti with salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Kala chana kebab

Black chickpeas, mint and spices pressed into crisp kebabs. Shami vibes, pulse power.

40 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

Chana in kebab form2 chapters · 1 min read

Make it your way

Grandma's wayKala chana kebabs with mint and spices.

The original

301kcalsame

12 gproteinsame

11 gfibresame

40minutessame

Kala chana kebab.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Water2 cups

Roasted chana dal (roasted split chickpeas)¼ cup, powdered

Onion1 small, finely chopped

Ginger2.5 cm

Green chilli2

Mint leavesa handful

Coriander leaves (cilantro)a handful

Garam masala1 tsp

Chaat masala1 tsp

Lemon juice2 tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for shallow frying

Method

4 steps

1Pressure cook the soaked chana with water and a little salt for 5 whistles, then let the pressure release naturally. Drain very well.
2Grind the chana with ginger, chillies, mint and coriander to a coarse paste without water.
3Mix in onion, roasted chana powder, spices, lemon and salt. Shape into 12 flat kebabs.
4Shallow fry on a tawa until crisp and brown on both sides.

Serve it like this

Serve on a plate with onion rings, lemon and green chutney, or tuck into a roti with salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kala chana kebab

Make it your way

Ingredients

Method

Kala chana kebab

Make it your way

Ingredients

Method

Make it a meal