Hi-Protein Kala Chana Kebab
Crispy and healthy kala chana kebab made with black chickpeas, aromatic spices, and fresh herbs. Perfect as a vegan, high-protein Indian snack or appetizer.
Equipment
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 the Kala Chana
- Rinse the kala chana thoroughly and soak it in 3 cups of water for at least 8 hours or overnight. Once soaked, drain and discard the soaking water.
Step 2: Cook the Kala Chana (Instant Pot or Pressure Cooker)
- Set the Instant Pot to Manual/Pressure Cook mode for 12 minutes. Add the soaked kala chana along with fresh water, salt, and a pinch of baking soda. Close the lid and cook. Allow the pressure to release naturally.
- Once done, drain any excess water and reserve it for later use if needed.
Step 3: Prepare the Kebab Mixture
- Coarsely grind the boiled kala chana in a food processor and transfer it to a bowl.
- Add finely chopped onion, garlic, ginger, green chili, and fresh cilantro.
- Mix in cumin powder, garam masala, red chili powder, dry mango powder, coriander powder, roasted besan (gram flour) or breadcrumbs, and salt to taste. Combine well to form a smooth, thick mixture.
Step 4: Shape the Kebabs
- Take about 2 tablespoons of the mixture and shape it into small round, flat patties.
Step 5: Cook the Kebabs
- Heat oil in a skillet over medium heat. Place the patties in the pan and cook for 2-3 minutes on each side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve hot with onion salad (laccha pyaaz), mint-coriander chutney, or ketchup. Enjoy!
Air Fryer Instructions
- Preheat air fryer to 375°F (190°C).
- Place kebabs on a parchment-lined air fryer basket and brush lightly with oil.
- Air fry for 12-15 minutes, flipping halfway through.
- Brush lightly with oil for best crisp texture.
Oven Instructions
- Preheat oven to 400°F (200°C).
- Place kebabs on a parchment-lined baking tray and brush lightly with oil.
- Bake for 20-25 minutes, flipping halfway through.
- Broil for 2-3 minutes at the end for extra crispiness (optional).
Notes
Tips for Perfect Kala Chana Kebab
Follow these tips to get the best results every time:
If your mixture feels too dry, add a little reserved cooking water for better texture. Common Mistakes to Avoid
Want to switch things up? Try these variations:
These kebabs are incredibly versatile and can be served in many ways:
Follow these tips to get the best results every time:
- Soak chickpeas properly - at least 8 hours or overnight
- Do not over-grind - keep the mixture slightly coarse
- Balance moisture - too wet = breaking, too dry = hard texture
- Use enough binding - besan, paneer (Indian cottage cheese), bread crumbs or oats crumbs (for gluten free)
- Cook on medium heat - ensures even crisping
- Flip gently - prevents breaking
If your mixture feels too dry, add a little reserved cooking water for better texture. Common Mistakes to Avoid
- Over-processing the mixture into a paste
- Not draining chickpeas properly
- Skipping binding ingredients
- Cooking on high heat (burns outside, raw inside)
- Flipping too early
- Avoid these to get perfectly crispy Kala Chana Kebab every time.
Want to switch things up? Try these variations:
- Vegetable-loaded kebabs - add grated carrots, peas, or beetroot
- Potato version - mix in boiled potatoes for softer texture
- Paneer version - adds richness and protein; use tofu for vegan
- Oats version - use oats instead of breadcrumbs for a healthier twist
- Spicy kebabs - increase green chilies or chili powder
These kebabs are incredibly versatile and can be served in many ways:
- With mint coriander chutney
- With tamarind chutney or ketchup
- Alongside laccha pyaaz (onion salad)
- As a burger patty or sandwich filling
- In wraps, rolls, naan or pita bread and hummus
- As a party appetizer platter
- Reheat in an air fryer or oven for best texture
- Refrigerate: Store cooked kebabs in an airtight container for up to 3 days
- Freeze: Shape and freeze uncooked kebabs for up to 2 months
Nutrition
Nutrition Facts
Hi-Protein Kala Chana Kebab
Amount per Serving
Calories
66
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
58
mg
3
%
Potassium
153
mg
4
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
74
IU
1
%
Vitamin C
2
mg
2
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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