Roasted kebabs made with kalachanna

Date: Feb 3, 2021
Roasted kebabs made with kalachanna


 Soak the kale chana overnight or minimum of 8 hours. 
Next day discard the water the chana were soaked in. Boil the kale chana in a pressure cooker.
  1. Once you have boiled the chana, reserve the water the chana was boiled.
  2. you can use this water as a stock to make soup.
  3. Using a food processor, coarse grind boiled kala chana. Transfer it to a clean bowl.
  4. Add finely chopped onion, garlic, ginger, green chilies, fresh coriandor.
  5. Add cumin powder, garam masala, red chilly powder, coriander powder, roasted chickpea flour(besan), and salt to taste. Mix well. You can also use some paneer/cottage cheese for binding the mixture. The kebab mixture has a thick dough like consistency, otherwise it will be hard to shape the kebab and it will break.
  6. Take around 2 TBSP of mixture and shape it into small round flat patties/burger.
  7. Take a non-stick pan ,brush it with oil. Place the patties and roast for 2-3 min on each sides on medium heat until brown in colour.
  8. Remove the kebab on a kitchen paper towel to remove any excess oil.
  9. Serve it with green chutney

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