Kale Chane Ke Kebab (Black Chickpea Kebab) are so easy to make and are such a healthy and a delicious appetizer. Serve these yummy, melt-in mouth, vegetarian kebab with some Mint And Coriander Chutney.
These healthy, gluten-free, and high-in-fiber, kale chane ke kebab are sure to be a winner at all times!
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What is Kale Chane Ke Kebab?
Whenever I think about kebabs, the first thing comes to my mind is some kind of meat or chicken kebab. This was back in 1998, when I visited Delhi, and I tried these yummy, melt-in-mouth vegetarian kale chane ke kebab.
These were the best kebabs I have ever devoured. For a moment I could not tell that these were not non-vegetarian. They tasted so much like the meat kebab, with all the meaty flavors yet purely vegetarian.
I knew I had to try this recipe at home. Ever since I started making these delicious kale chane ke kebab they are always in demand. I try to make these a few times a year, and now even my non-vegetarian friends love these kebabs and often ask me make some for them too.
Kale Chane Ke kebab are made with black chickpea, star ingredient of this recipe, other basic ingredients such as onion, ginger, garlic, green chili, fresh cilantro and aromatic Indian spices.
These vegetarian kale chane ke kebabs are so healthy and easy to make, that you can't stop eating these yummy kebab.
How To Make Kale Chane Ke Kebab?
The process of making kale chane ke kebab is quite simple. However, some pre-planning can be helpful.
I prefer to soak the legumes or kale chane overnight or minimum of 8 hours. Next day discard the water the legumes were soaked in. Boil the kale chane in a pressure cooker or Instant pot.
Now, once you have boiled the chana, reserve the water the chana was boiled.
Using a food processor, coarse grind boiled kala chana. Transfer it to a clean bowl.
Add finely chopped onion, garlic, ginger, green chili, fresh cilantro.
Add cumin powder, garam masala, red chili powder, dry mango powder, coriander powder, roasted chickpea flour(besan), and salt to taste. Mix well.
You can also use some paneer (Indian cottage cheese), bread crumbs or oats crumbs (for gluten free) for binding the mixture. The kebab mixture has a thick dough like consistency, otherwise it will be hard to shape the kebab and it will break while frying.
Take around 2 tablespoons of mixture and shape it into small round flat patties (burgers).
Heat oil in a pan over medium heat. Place the patties and cook for 2-3 minutes on each side or until nice brown in color.
Remove the kebab on a kitchen paper towel to remove any excess oil.
Serve hot with onion salad (laccha pyaaz) and mint coriander chutney or ketchup. Enjoy!
How To Serve Kale Chane Ke Kebab?
This kebab can be served as it with mint coriander chutney, ketchup., or you could even have it in a bun or a sandwich. Add lettuce, tomato and your favorite sauce and you have a melt-in-mouth, vegetarian kebab burger. Great with naan or pita bread too, add some chutney or hummus. How cool it is??
Variation To Kale Chane Ke Kebab
This recipe for Kale Chane Ke Kebab (Black Chickpea Kebab) is so versatile. You can add any vegetables of your choice such as carrots, peas, green beans, corn, bell pepper, and make it even more healthier. I make these kebab a lot and add variations to it to make it more healthy and delicious.
These kebabs make great lunches too, pack these for lunch and you will have a very filling and a healthy day. Possibilities are endless, try this recipe and I am sure you will love to make these Kale Chane Ke Kebab (Black Chickpea Kebab) over and over again. Enjoy!
Forgot To Soak Kale Chane, Can I Still Make It?
Absolutely, you can still make these amazing kale chane ke kebab. In a bowl, add chane, add some hot water, cover and soak the chane for around 45 minutes. After 45 minutes discard the water the chane was soaked in and use it in the recipe.
More Indian Chickpeas Recipes
Kale Chane Ke Kebab
Ingredients
Ingredients for pressure cooking:
- 1 cup dried Kala Chana (black chickpea), soaked overnight or minimum of 8 hrs
- 2 cup water
- ¼ teaspoon baking soda
- ½ teaspoon salt, as per taste
Other Ingredients:
- 1 onion, chopped
- 3-4 cloves garlic, minced
- ½ inch ginger, chopped
- 2 green chili, chopped, as per taste
- Handful of fresh cilantro
- 2 tablespoon Besan (roasted chickpea flour) or breadcrumbs, as needed for binding
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Garam Masala
- ½ teaspoon red chili powder
- ½ teaspoon Amchur Powder, (Dry mango powder)
- 1 teaspoon Coriander Powder
- salt to taste
- Oil for making kebab
Instructions
Step 1: Soak Kala Chana
- Wash and soak the kala chana in 3 cup of water for min 8 hrs or overnight. After 8 hrs, drain the water chana is soaked in.
Step 2: Boil Kala Chana in Instant Pot (Pressure Cooker):
- Turn Instant Pot to Manual / Pressure cook for 12 minutes. Add soaked kala chana and fresh water. Add baking soda and salt. Close the Instant Pot. Let the pressure release naturally.
- Open the Instant Pot, remove the excess water from the chana. Reserve this water for later use (if needed).
Step 3: Prepare The Dough For Kebab
- Using a food processor, coarse grind boiled kala chana. Transfer it to a clean bowl.
- Add finely chopped onion, garlic, ginger, green chili, fresh cilantro.
- Add cumin powder, garam masala, red chili powder, dry mango powder, coriander powder, roasted chickpea flour (besan) or breadcrumbs, and salt to taste. Mix well.
Step 4: Shape The Kebabs
- Take around 2 tablespoon of mixture and shape it into small round flat patties/burger.
Step 5: Cook Kebabs:
- Heat oil in a skillet over medium heat. Place the patties and cook for 2-3 min on each side or until nicely brown.
- Remove the kebab on a kitchen paper towel to remove any excess oil.
- Serve hot with some onion salad (Laccha Pyaaz) and mint coriander chutney or ketchup. Enjoy!
Notes
- Kala chana tends to get dry sometimes, if the kebab mixture is dry or unable to make patties, add a few tablespoon of water (reserved water from boiling chana) into the mixture.
- To bind the dough, you can also add boiled potato or 2-3 tablespoon of crumbled paneer (Indian cottage cheese).
- Add vegetables of your choice such as carrots, corn, peas, green beans, and bell peppers for added nutrition.
- You can mash the boiled chana using the back of the spoon, instead of a food processor.
- You can substitute 1 teaspoon of lemon juice instead of dry mango powder.
- To cook kale chane on a stovetop pressure cooker: To the pressure cooker, add soaked kala chana, fresh water, baking soda, and salt. Close the Pressure Cooker. After the first whistle, reduce the heat to low and cook for 12 min. Let the pressure release naturally. Boiled chana is ready to be used in the recipe.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Anand says
Wonderful recipe, tried it and was loved by all!
Jyoti Behrani says
Hi, I am so glad you all liked my recipe. Thank you for your feedback. Greatly appreciated!!
Vipul Wahi says
I tried it. I came out pretty good.
thanks for the recipe
Jyoti Behrani says
I am so glad you liked my recipe 🙂