Crunchy Chickpea Kabab

Introduce

Chef :

Kumkum Chatterjee

Crunchy Chickpea Kabab

#goldenapron /post -24 /date : 12.8.19 #traditional /post -2 Chickpeas are high in fiber and protein packed and rich in vitamins as well. Chickpea kabab is a healthy protein packed appetiser and a great starter item in parties.Chickpeas are normally used to make the famous chole bhature.But making kababs with them is something different from the conventional Awadhi shami kababs or kababs made with potatoes,paneer or mixed veg.Kababs are not only famous in India and Pakistan,but also in West and Middle Eastern countries.

Ingredient

1 1/2 cup

chickpeas (kabuli chana)

potato boiled

2 tbsp

gramflour

bread crushed

onion chopped

1 tsp

ginger paste

2 tsp

lemon juice

1 cup

breadcrumbs

green chillies chopped

1/4 th tsp

red chilli powder

1 tbsp

chopped coriander

2 tsp

chaat masala

1/2 tsp

garam masala

1 tsp

chole masala

1 tsp

tandoori masala

1/2 tsp

ajwain (carom seeds)

1 tsp

chilli flakes (optional)

1 tsp

kasoori methi

4 tbsp

refined oil

To taste

salt

3-4 tbsp

cornflour

Cooking instructions

* Step 1

Soak chickpeas in warm water overnight.Pressure cook them next day with baking soda and little salt approximately 6 whistles.Open lid after 5 minutes and check softness of chickpeas.Mash them coarsely with a masher or pulse them in a grinder.Boil one quartered potato and mash it with chickpeas.

* Step 2

Add chopped onion,green chillies,kasoori methi,red chilli powder,salt,crushed bread slice,chaat masala,tandoori masala,gram flour, ginger paste,chopped coriander,red chilli flakes,lemon juice and ajwain. Mash all and make it like a dough.

* Step 3

Shape into round kababs.Make a light slurry of cornflour.Dip the kababs into batter and toss in breadcrumbs. Heat oil in a nonstick pan and shallow fry kababs.Serve with any dip of your choice and onion rings.