Brown chickpeas Kebab ( Kala Chana)

  • Brown chickpeas Kebab ( Kala Chana)
    Category :Appetizers

    Author : Anshul


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    Brown chick peas are both nutritious and delicious, water used for cooking has all its goodness. You can also make this using Green moong and red kidney beans.


    Chickpeas (Kala Chana) 2 Cups
    Onion 1
    Green Chiles 2 – 4
    Garlic 2 Cloves
    Ginger 1 inch Piece
    Cumin Seeds 1/4 tsp
    Coriander Powder 1 tsp
    Cumin Powder 1/2 tsp
    Garam Masala 1/2 tsp
    Turmeric Powder a pinch
    1 tbsp finely chopped coriander leaves
    1 tbsp finely chopped mint leaves
    Lemon Juice 1 tsp
    Salt to taste
    Oil 1 tsp + 1 tbsp


    Soak brown chickpeas in water overnight and refresh under running water the next day morning.
    Pressure cook the soaked chickpeas in 5 cups of water for 3 whistles or until they are cooked and turns soft but not mushy.

    Wash and slice the green chiles, Peel, finely chop onion, finely chop coriander and mint leaves, Peel and mince ginger and garlic.

    Heat a tsp of oil in a pan, add cumin seeds and onion.
    Fry till onion turns translucent, add ginger, garlic, green chiles and salt.
    Cook for a minute and add coriander powder, cumin powder and turmeric powder.
    Immediately, add brown chickpeas and stir.
    Thoroughly mash the chickpeas mixture with a masher.
    Keep stirring and make sure there is not too much moisture left in the mixture.
    Remove from heat, stir in garam masala and lemon juice.
    Cool the mixture to room temperature.
    Take big lemon sized mixture out of the mashed chickpeas and form soft ball using both hands.
    Slightly flatten the formed ball to form into a tikki / kebab and keep aside.
    Repeat the same with remaining mixture.

    Heat a flat pan on medium heat, apply a tsp of oil to it.
    When pan gets hot, place chick peas kebab on the flat pan.
    Fry for couple of minutes and add few drops of oil on the top uncooked side.
    Turn the cooked side facing up and cook till both sides are golden brown.
    Carefully remove the kebab onto a plate and repeat with remaining kebab.
    Garnish with coriander and serve kebab with lemon, onion rings and chutney of your choice.

    Variations: You can also use Kidney beans to make kebab, Mashed boiled potato can also be added to the kidney beans mixture which helps in holding the shape of the kebab. You can also add crumbled paneer or khoya or cashewnut paste to enrich the kebab. You can also deep fry the rajma kebab if you wish.

    More recipes by Anshul :

    Mango and Strawberry Salad Eggless Banana chocolate cake Coconut Noodle Soup Grape Sorbet Banana Muffins

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