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Kala Chana Kabab
Kala Chana Kabab

Before you jump to Kala Chana Kabab recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of the many ways which you could make healthy choices from a lunch menu. This can be best accomplished by examining meal pictures on a menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, be sure to ask for a reduced amount.

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We hope you got insight from reading it, now let’s go back to kala chana kabab recipe. To cook kala chana kabab you only need 16 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Kala Chana Kabab:
  1. Use 1 cup kala chana soaked in water overnight
  2. You need 3 tbsp paneer
  3. Use 3-4 tbsp bread crumbs
  4. Get 1 tbsp dry roasted besan
  5. Use 1 onion chopped finely
  6. You need 3-4 green chilli chopped finely
  7. Provide 1 tsp garlic paste
  8. You need 1 tsp ginger paste
  9. Use 1/2 tsp turmeric powder
  10. Use 1 tsp coriander powder
  11. Take 1/2 tsp red chilli powder
  12. You need 1 tsp garam masala powder
  13. Prepare 1/2 tsp amchur powder
  14. You need 1/4 tsp chat masala powder
  15. You need As required Salt
  16. Prepare handful Chopped coriander leaves
Steps to make Kala Chana Kabab:
  1. Take a pressure cooker, add chana, salt & water accordingly so as to keep chana dry after boiling.
  2. Pressure cook it for 4-5 whistles. Remove it from the flame, let it cool down.
  3. Take a mixer jar, add boiled chana, grind it to a fine paste.add very little water if needed.
  4. Now take out chana paste in a mixing bowl.
  5. Add all the other ingredients in the same bowl, mix it well. Taste it, add salt if needed.
  6. Take a pan, add 3-4 tbsp oil, heat it.
  7. Now take small portions of the batter, roll it & make small balls.
  8. Give the shape of kababs.
  9. Take a non-stick pan, add 2 tbsp oil, heat it.
  10. Moderate the heat, shallow fry the kababs until golden brown.
  11. Take out them on a tissue so that extra oil is absorbed.
  12. Serve it with chutney or any dip.
  13. As chana is very dry in nature, paneer is mixed with it.

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