Kale Chane Ke Kebab / Black Chickpeas Kebab

                                                                       

The first time I had these kebabs I thought they were made from mincemeat! Believe me, if you don't tell folks beforehand, chances are, they won't know that these are vegetarian...made from kala chana or black chickpeas.

I nearly always  have kala chana at home. It  makes a nice change once in a while and it is good to know that it also has numerous health benefits....excellent source of protein, high in fibre content, low glycaemic index....to name only a few. I have previously posted a kala chana curry recipe and a dry preparation called kale chane ki ghughni. This is  yet another delicious and easy recipe which anyone can make.

I find these kebabs make an excellent evening snack.  In fact,  teamed  with garlic bread or a nice paratha it can make a complete  healthy and wholesome meal.

Ingredients: 

1/2 cup kala chana ( black chickpeas)
1 tbsp  chana dal
3-4 cloves
3-4 whole black pepper
1/2 inch ginger, chopped
1 dry red chilly
2 slices bread, dipped in water and squeezed
Salt to taste
1/2 tsp red chilly powder
1/2 tsp amchur ( dry mango powder)
Oil to fry

Filling:
1 tbsp fresh coriander leaves, chopped
1 green chilly, finely chopped
1/2 inch ginger, finely grated
1 onion, finely chopped
Salt to taste
             
                                                                         

                                                                   

Method:   Soak kala chana with chana dal  overnight or for 6 to 8 hours in plenty of water.  Pressure cook kala chana , chana dal, whole black pepper, ginger, cloves and dry red chilly together in 2 cups of water. Lower flame after first whistle and let it cook for 20 minutes. On opening the cooker if there is some water remaining then let it dry out over slow flame. There should just be a little water, enough to grind mixture coarsely.

                                                                         

To the prepared mixture add  soaked bread, salt, red chilly powder and amchur. Mix ingredients for filling together. Make a small ball of the mixture, flatten and put 1 tsp of filling and shape into a ball again. Flatten slightly. Make the others in the same way. Heat oil and deep fry 4 - 5 kebabs at a time in medium hot oil. Serve with chutney.

If you like you can shallow fry  the kebabs or  use a non stick pan brushed with oil.