Pan-Fried Black Channa Kebabs

a dozen kebabs Conversion Chart Print


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


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.


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