Pan-Fried Black Chana Kebabs

These Chane (Black Chana) ke Kebabs are a party favourite every time I have made them. Never failed to please them. And I have made them countless times. It is a recipe which I can now make in my sleep probably.

Pan-Fried Black Channa Kebabs

Pan-Fried Black Channa Kebabs

Sometime ago, we had a potluck party at our place and I had dal makhani, naan, dum aloo and kebabs on my list. To my horror, when I started frying these beauties, they fell apart. I was almost in tears and scraped the snack totally from the menu. Asked V to bring some munchies from outside for his drink buddies.

Since I didn’t have time and nor was in a mood to experiment to salvage them. I just pushed them in the farthest corner of refrigerator for the day and forgot.

Pan-Fried Black Channa Kebabs

Pan-Fried Black Channa Kebabs

Next day armed with some patience and better frame of mind, I decided to tackle them. My gut feel was that for some reason the batter was too dry and that is why falling apart and not binding well together. Putting this assumption to practice, I just added 1-2 teaspoons of water, just enough to slightly wet the dough and let it come together.

And it worked! I was happy.

Pan-Fried Black Channa Kebabs

Pan-Fried Black Channa Kebabs

But instead of deep-frying them as in original recipe, I chose to pan-fry them this time.

The result was exactly same but healthier. So, who wants to try this? Have you also had something gone horribly wrong when you are hosting a party?

a dozen kebabs Conversion Chart Print

Pan-Fried Black Channa Kebabs

Ingredients

250 grams of black chana
2 medium sized onions, finely chopped
3-4 green chillies, finely chopped
2 tablespoons of gram flour (besan)
1 teaspoon of garam masala (all spice powder)
½ teaspoon of red chilli powder
pinch of asafoetida
salt to taste

Preparation

1.Soak channa overnight. Boil it with little salt & then allow it to cool.
2.Drain water (preserve as stock for innumerable uses) & coarsely ground channas once it is cooled. Add little water to grind if required.
3.Mix in onions, chillies & other ingredients.
4.Now form into small balls, slightly press them to flatten.
5.Heat a flat bottom pan, add ½ tablespoon oil and gently place the flattened balls on and around the oil. Allow the kebab to cook from one side on low flame for about 5-7 minutes, then gently turn it around and let it cook from the other side.
6.Serve hot with chutney.

Notes

A healthier version of my all-time party favourite deep-fried Black Chana Kebabs.

Sending this to MLLA  – My Legume Love Affair # 80. MLLA is one of the oldest running monthly food event started by Susan of Well Seasoned Cook & now mantle held by Lisa.