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 |
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