Kala Chana Kabab
Vegan Shammi kababs or Kala Chana Kebab are the easiest and the most flavorful appetizers made using pantry staples, flavored with a blend of spices, and slowly cooked to perfection.
Servings: 20
Calories: 71kcal
Ingredients
BOIL CHICKPEAS
- 1 cup Black Chickpeas Kala chana
- 1 teaspoon Salt
- ½ teaspoon Haldi (Turmeric powder)
KABAB INGREDIENTS
- 2 medium Potatoes boiled and peeled
- 1 teaspoon Amchur Powder (Mango Powder)
- ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- - - Salt to taste
- 1 tablespoons Chopped Coriander leaves
- 1 teaspoon Roasted cumin seeds
- 1 small Onion finely chopped
- 1 small Green chili finely chopped
- 1 teaspoon Ginger paste
- 1 cup Breadcrumbs
- 2 teaspoon Oil to cook the onions
- 1½ tablespoons Oil to cook the kababs
Instructions
BOIL KALA CHANA
- Rinse the Kale chana/ black chickpeas thoroughly under tap water.
- Transfer the chickpeas to a bowl and soak the black chickpeas overnight in 3 cups of water. By the morning, the chickpeas or kale chana will swell and double in size.
- Drain that water and rinse the kala chana once again under tap water.
- Transfer the black chickpeas/kala chana to the Instant Pot and add enough water to cover the beans. Beans should be covered with water.
- Add salt and turmeric powder to the chickpeas. Mix to combine.
- Close the Instant Pot. Turn the venting knob to the sealing position. Press the ‘Manual’ button. Cook on HIGH for 30 minutes.
- Once the time has elapsed, and the pin is down, carefully open the Instant Pot lid. Drain the water from the cooked Kala chana and transfer the chickpeas to a mixing bowl.
ASSEMBLING THE KABABS
- Mash some of the black chickpeas with a potato masher.
- Add mashed potatoes. Stir in the spices and chopped cilantro leaves. Set aside.
- Heat oil in a pan. Stir in chopped onions, crushed ginger, and chopped chilies. Cook until the onions are translucent.
- Add this onion mixture to the kale chana- potato mix. Mix until well blended.
- Stir in breadcrumbs.
- Mix until thoroughly blended.
- Grease your hands. Take some kabab mixture in your hands. Mold and shape it like a round kababs. Repeat the process until all the kababs have been assembled.
- Heat oil in a skillet. Add kale chana kababs to the skillet.
- Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side. Repeat the process until all the kababs are well cooked.
Video
Notes
Tips to consider while making Kala chana kababs
» To avoid moisture in these kababs, I would highly recommend draining the chickpeas well. If there is moisture left behind, it will ruin the kababs.
» Boil potatoes a day in advance and refrigerate. Cold potatoes work great. They don't become mushy and blend well with the chickpea mixture.
» After adding salt, do not let the kababs sit for long. Because potatoes will release moisture, and the kababs will get soggy.
» For that perfect uniform-looking kababs, take an ice cream scoop and measure the kabab dough. This way, you will end up with perfectly-shaped kababs.
» This Kala chana kababs store well in the fridge for about 4-5 days in an air-tight container.
» These vegan Kala chana kababs are freezer-friendly! Once cooked, you can transfer them to a freezer-safe bag and store them. Stays well for two months. When ready to eat, heat them in a pan until they're warm all the way through.
» Want to make it gluten-free? Swap breadcrumbs for oats flour.
» Can you use chickpea flour? You can but dry-roast the chickpea flour before adding it to the kababs.
» For an in-depth, well-rounded flavor, cook these kababs in ghee.
Nutrition
Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg