Chana Kebabs (Black chickpeas)

Chana kebabs
Chana kebabs

My mother’s recipe, these kebabs are very addictive! You can never have enough of them! An easy recipe and absolutely delicious, this will make your family go crazyyyy.
1 /2 Kg Bengal gram/black chickpeas( soaked overnight)
2 medium onions, finely chopped
4 green chillies, finely chopped
1 inch peice ginger, finely grated
1/4 cup finely chopped green coriander
juice of 1 lemon
salt to taste
oil or ghee for frying

Method : Pressurecook the Bengal gram after adding salt and little water just enough to prevent the Chickpeas from sticking to the bottom. After it has cooled down, grind the chickpeas. It will yield a grainy paste. It should be moist so that you can mould it into kebabs- like a wet dough. This kebab mixture can handle a lot of moisture as it is made of chickpeas. Add rest of the ingredients and knead well. Make small kebabs and shallow fry on a non-stick pan in refined oil/ghee according to your preference. Serve hot with green coriander chutney and sweet tamarind chutney.
Serve hot in pita bread pockets with onion-cucumber salad and mint-yogurt chutney.
This is the recipe for the green chutney. I will soon post the tamarind chutney recipe 🙂
1 cup coriander leaves
1 green chilly
1 tablespoon lemon juice
salt to taste
Blend all ingredients in a food processor.

Kebabs with tamarind and green chutney.
Kebabs with tamarind and green chutney.

7 thoughts on “Chana Kebabs (Black chickpeas)

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