Kale Chane ke Kebabs

Kale Chane ke Kebabs is a tasty and protein rich snack made using kale chane. Chanas are soaked overnight and then boiled. They are mixed with spices and chopped onion into a thick dough type batter. The balls from this batter are then deep-fried and served with tomato ketchup or coriander mint chutney.

I’ve lost count of how many times I’ve made this, every time it has been a winner. From V to his friends, relatives, family etc, they all love it. For us vegetarians, this is in close running for Best Kebabs, beside Hara Bhara Kebab & Dahi ke Kebab. As I’ve been singing praises of my mother’s food post after post, you guys must be sick of it, so I won’t bore you further – just suffice to say it is really awesome snack/ breakfast/ starter for drinks.

Chane ke Kebabs | Revisiting Through the Lens Series 8
Chane ke Kebabs | Revisiting Through the Lens Series 8

Channe ke Kebabs (Black Chickpea Kebabs)

Recipe Source – My mother

Ingredients –

  • 250 gms – Black Channa
  • 2 medium – Onions (finely chopped)
  • 3-4 – Green Chillies
  • 2 Tbsp – Cornflour
  • 1 tsp – Garam Masala
  • 1/2 tsp – Red Chilli Powder
  • Salt – to taste
  • a pinch – Asafoetida

Method –

  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 & deep fry them. Serve hot with chutney.

This is as easy as a recipe can get. V demands it quite frequently. Don’t just go by my word, try them and enjoy. pssst… the photo is quite terrible, my old photography days, please excuse.

Chane ke Kebabs | Revisiting Through the Lens Series 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Chane ke Kebabs | Revisiting Through the Lens Series 8

A really wonderful snack to go with drinks or appetizer in parties. It is simple to make with little planning & soaking of Chickpeas

Ingredients

  • 250 gms – Black Channa
  • 2 medium – Onions (finely chopped)
  • 3-4 – Green Chillies
  • 2 Tbsp – Cornflour
  • 1 tsp – Garam Masala
  • 1/2 tsp – Red Chilli Powder
  • Salt – to taste
  • a pinch – Asafoetida

Instructions

  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 & deep fry them. Serve hot with chutney.

Notes:

Refer for original recipe here

Add only enough water to grind as required. No more.

https://lemoninginger.com/kale-chane-ke-kebabs/