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Kale Chane Ke Kebab / Black Chickpea Kebab are so easy to make and are such a healthy and a delicious starter/appetizer. Serve these yummy, melt-in mouth, vegetarian kebab with some Mint And Coriander Chutney. These healthy, gluten-free, high in fiber, diabetic friendly kale chane ke kebab is sure a winner at all times!
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 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, some other basic ingredients such as onion, ginger, garlic, green chili, fresh cilantro and some Indian spices. These vegan-vegetarian kale chane ke kebab are so healthy and easy and are a so appetizing 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) or some bread crumbs 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 TBSP of mixture and shape it into small round flat patties/burger.
- Heat oil in a pan over medium heat. Place the patties and cook for 2-3 min on each sides or until nice brown in color.
- Remove the kebab on a kitchen paper towel to remove any excess oil.
- Serve hot with some onion lemon salad and some mint coriander chutney or ketchup. Enjoy!
HOW TO SERVE KALE CHANE KE KEBAB
These kebab can be served as it with some mint coriander chutney or you could even have these on a bun or in a sandwich. Add some lettuce, tomato and your favorite sauce and you have a melt-in-mouth, vegetarian kebab burger. Great with pita bread too, add some chutney or hummus. How cool it is…
VARIATION TO THIS EASY 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 a healthier, vegetable and protein kebab. I make these kebab a lot and add variations to it to make it more healthy and delicious.
These kebab 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 KEBAB
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.
Here are some more recipes for you to enjoy!!
Carrot Halwa , quick and easy carrot halwa.
Broccoli Cheddar Soup – thick, creamy soup made with broccoli, cheddar cheese
How to Steam Broccoli – Instant Pot – easiest and a healthier way to make broccoli
Dal Makhani – creamy, flavorful, aromatic dal made with black gram lentils, kidney beans
Aloo Gobi – simple, easy, delicious Potato Cauliflower curry
Strawberry Jam – 3-ingredients, super easy, finger-licking homemade Strawberry Jam
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Kale Chane Ke Kebab / Instant Pot Black Chickpea Kebab
Ingredients
Ingredients for pressure cooking:
- 1 cup dried Kala Chana / black chickpea, soaked overnight or minimum of 8 hrs
- 2 cup water
- 1/4 tsp baking soda
- 1/2 tsp salt, as per taste
Other Ingredients:
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1/2 inch ginger, chopped
- 2Â green chili, chopped, as per taste
- Handful of fresh cilantro
- 2 tbsp Besan (roasted chickpea flour) or breadcrumbs, as needed for binding
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala
- 1/2 tsp red chili powder
- 1/2 tsp Amchur Powder, (Dry mango powder)
- 1 tsp Coriander Powder
- salt to taste
- Oil for making kebab
Instructions
Instructions for cooking Kala Chana in Instant Pot:
- 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.
- Turn Instant Pot to Manual / Pressure cook for 12 min. Add soaked kala chana and fresh water. Add baking soda and salt. Close the Instant Pot. Let pressure release naturally.
- Open the Instant Pot, remove the excess water from the chana. Reserve this water for later use (if needed). Follow the remaining instructions for Stove Top cooking.
- Follow instructions for cooking kebab on stove top.
Instructions for cooking Kebab on Stove Top:
- 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.
- Take around 2 tbsp of mixture and shape it into small round flat patties/burger.
- Heat oil in a pan over medium heat. Place the patties and cook for 2-3 min on each sides or until nice brown in color.
- Remove the kebab on a kitchen paper towel to remove any excess oil.
- Serve hot with some onion lemon salad and some 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 few tbsp of water (reserved water from boiling chana) into the mixture.
- You may add boiled potato or 2-3 tbsp of crumbled paneer (indian cottage cheese), also for making the dough.
- Vegetables of your choice such as carrots, corn, peas, green beans, bell peppers can also be added for more healthy vegetarian kebab.
- You can mash the boiled chana using the back of the spoon also.
- You can substitute 1 tsp of lemon juice instead of dry mango powder.
- For Stove Top Pressure cooking: On a high heat, in a Pressure Cooker, add soaked kala chana and fresh water. Add baking soda and salt. Close the Pressure Cooker. After the first whistle, reduce the heat to low and cook for 12 min. Let pressure release naturally. Boiled chana is ready to be used in the recipe.
- For vegan, do not use paneer.
- For gluten-free, do not use bread crumbs.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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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 🙂