Better late than never Chana Kebabs
This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs.
The recipe is from my sister in law (yes, I steal from her and she still shares recipes with me!) It's very flexible - the chana and potato are the only essential ingredients and you can pretty much play around with the rest.
(recipe from my sister in law)
(makes 9-10)
3/4 cup kala chana*
1 large potato, boiled
1/2 tsp coriander powder
red chilli powder to taste
1/2 tsp tandoori masala/ garam masala etc.
1 small onion, finely chopped
2 tbsp cilantro, finely chopped
enough bread crumbs, corn flour, semolina etc. for binding*
salt
oil for frying
Soak chana in 2 cups of water overnight or for 5-6 hours. Combine with just enough water to cook. In a pressure cooker or sauce pan cook chana till soft. It is actually convenient to cook them to mush unless you prefer a workout for your arms! Drain excess water if any.
Mash chana and potato. Add all ingredients except oil and mix until well blended. Adjust seasoning. Shape mixture into round patties and shallow fry in oil until well browned.
Serve hot with ketchup or green chutney.
* Use black beans or white garbanzo for a different flavor
* I dredge the kebabs lightly in semolina to get a crispy top.
The recipe is from my sister in law (yes, I steal from her and she still shares recipes with me!) It's very flexible - the chana and potato are the only essential ingredients and you can pretty much play around with the rest.
(recipe from my sister in law)
(makes 9-10)
3/4 cup kala chana*
1 large potato, boiled
1/2 tsp coriander powder
red chilli powder to taste
1/2 tsp tandoori masala/ garam masala etc.
1 small onion, finely chopped
2 tbsp cilantro, finely chopped
enough bread crumbs, corn flour, semolina etc. for binding*
salt
oil for frying
Soak chana in 2 cups of water overnight or for 5-6 hours. Combine with just enough water to cook. In a pressure cooker or sauce pan cook chana till soft. It is actually convenient to cook them to mush unless you prefer a workout for your arms! Drain excess water if any.
Mash chana and potato. Add all ingredients except oil and mix until well blended. Adjust seasoning. Shape mixture into round patties and shallow fry in oil until well browned.
Serve hot with ketchup or green chutney.
* Use black beans or white garbanzo for a different flavor
* I dredge the kebabs lightly in semolina to get a crispy top.
Labels: vegetarian kebab kala chana black peas kabab indian appetizer
Posted By Ashwini | Permalink |
29 Comments:
For an event or not, this is one tasty recipe, Ashwini. Thank you :). But why a shaken pic?
The kababs look so yum!! Nice recipe.
Lovely recipe Ashwini. Quick question, so the rava, cornflour is only for dredging? Do I need to combine some in the mixture too?
Suganya - I promise I will be on time for the next VV if you decide to hold one :-) Is the pic shaken? Didnt know. I used shallow depth of focus on the first kebab. The rest are blurred. I dont use a tripod so perhaps...
Thanks Meera
RC - Usually breadcrumbs/ flour etc is enough to bind the mixture. You can shape patties right away. What I did instead was added very little breadcrumbs to bind the mixture and then dredged the patties in rawa before frying. Hope this helps.
I have never been able to cook kala chana to a mush no matter what, but regular chhole usually gets very tender. Do you think I should run the chana in a food processor before using it? Looks like a must try.
Wow!Inspite of the generous size, they seem to fall in the bet-you-can't-stop-at-just-one category.
ET - hee hee... I have learned from experience that mashing chana can be reaally tiresome if it hasnt been overcooked!! Try soaking the chana in hot water. That can make them a little tender. The bits of chana give the kebabs a very earthy taste... but you can try processing it. Wouldnt go wrong.
Cooker - Not generous at all. Bite sized that look huge because of the close up. And you can stop at one actually.. its very filling. Great for parties.
Stop after eating one bite-sized one of those? You've got to be kidding! :D
what a coincidence, I am teaching this is my class next week. I am using garbanzo beans and green peas as well :)
Looks really good. I have book marked few of my fav recipes from ur blog and will try it sooooon and let u know.
NONONO its not few, more than few:D.
Anita - hahah...okay stopping at one may be an exaggeration :-)
Shankari - I was planning on using garbanzo as well but I wanted to post the original recipe first. Green peas is a great touch. Your class is lucky!
Shivapriya - wow that's nice! I hope you arent disappointed. Let me know how the kebabs turn out.
Hi there,
The kabab looks fascinating. Lovely photograpy too.
Hi ashwini, those kebabs look really tempting...thanks for sharing.
This looks really tasty! I like the idea of using rava to make the kebabs crisper.
Hi Ashwini,
The kebabs look really yummy..Nice recipes u have here...
Hi Ashwini,
I am new to your blog and came across this and attempted it immediately. The taste was really good. But I have a small doubt. will the kebab retain its shape even after I take out a piece , I mean mine was coming apart as soon as I was taking one spoon. I hope you understood my question. Is this common for the kebabs or is it my fault? Thanks first for reading this and always for sharing your recipes on your wonderful blog. I am going to try your tomato paste also. Will let you know the results.
very nice recipes, thanks for sharing
Blanche
Sirisha - the kebabs are soft not crisp, a) because they are not deep fried and b) the chana retains some of the moisture it is cooked in. Cook the chana in just as much water as needed. Refrigerate the mixture for a while to firm it up. The kebabs shouldnt fall apart though. Hope this helps.
wow Ashwini, these kababs are pure delights!
Hi Ashwini,
Any idea how these would turn out if baked or broiled?
Thanks.
Anon, they'd be great baked for sure. All ingredients are cooked anyway and the idea is to crisp them up so baking would do that. Good luck!
Hi Ashwini,
you changed the design of your page, I like it. It looks more elegant. Lovely kebabs. I usually bake mine (saving all the oil for some other times), so baking definitely IS an option. I am not sure about broiling, though. They might get soggy rather than crispy.
That looks fantastic. Awesome! I'm going to have to try this!
I'm wondering if you can make a suggestion for other things I can serve with this, if serving these as a main meal? Thanks!
I am wondering if you can make suggestions for what else to serve with these, if I want to serve them as part of a main meal? Thanks!
Ellen I sometimes pair it with a light salad (like spinach and orange). If you want an Indian meal try these with a vegetable pulao. Or with pitas and hummus. Hope this helps.
looks so yum ,thanks for sharing .
hugs and smiles
jaya
I bought a bag of the black garbanzos and we weren't thrilled with them, but I am going to make this recipe as it sounds wonderful! You should upload your photos and recipes on iFood.TV as your writing is great and so are the photos. This is my first time on your blog.
Thanks Jaya
Gizmo - welcome to FFT. These kebabs are no fuss and filling. Hope you like them.
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