Go Back
Print Pin
5 from 2 votes

Kale Chane Ke Kebab / Instant Pot Black Chickpea Kebab

This 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. This vegetarian kebab recipe is sure a winner at all times! 
Course Appetizer, snacks
Cuisine Indian
Keyword kale chane, kebab,kale chane ke kebab,vegetarian kebab,vegan kebab,healthy recipes,diabetic friendly recipes,kebab recipes,instant pot,instant pot recipes,pressure cooker
Prep Time 8 hours 15 minutes
Cook Time 15 minutes
Total Time 8 hours 30 minutes
Servings 12 kebabs
Author Jyoti Behrani

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:

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

  1. 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. 
  2. You may add boiled potato or 2-3 tbsp of crumbled paneer (indian cottage cheese), also for making the dough. 
  3. Vegetables of your choice such as carrots, corn, peas, green beans, bell peppers can also be added for more healthy vegetarian kebab.
  4. You can mash the boiled chana using the back of the spoon also.
  5. You can substitute 1 tsp of lemon juice instead of dry mango powder.
  6. 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.
  7. For vegan, do not use paneer.
  8. For gluten-free, do not use bread crumbs.