As I was planning a series of posts for Iftar and Sehri/Suhoor during Ramzan, I found that I was thinking a lot about sweet dishes. For some reason, I could not think beyond biryanis and pulaos in savoury dishes. It so happened that I was chatting with my friend Aparna (she of the Orange Blossom Water fame) at that time and asked to name a few dishes. She instantly mentioned Kebabs and I could have kicked myself for not thinking of them.
So came about the idea of Dahi ke Kebab (Kababs made of Yogurt that I blogged about recently) and Kale Chane ke Kebab (Kababs made with whole Bengal Gram).
I looked up the Internet for various recipes of Kale Chane ke Kebab and found a great deal of variety including this stuffed one from Chef Pankaj Bhadouria. However, because I intended this kebab as a vegetarian starter for Iftar, I made a simpler, shallow-fried version, which is quite tangy and spicy.
Makes: 10 to 12 x 2″ Kebabs
Soaking Time: 8 to 12 Hours
Cooking Time: 45 Minutes
Ingredients
- Kale Chane or Whole Bengal Gram – 1.5 Cups
- Besan or Gram Flour – 2 Tbsp
- Green Chillies – 4
- Fresh Coriander Leaves – 1/4 Cup
- Fresh Mint Leaves – 2 tsp
- Coriander Powder – 1/4 tsp
- Roasted Cumin Powder – 1/4 tsp
- Red Chilli Powder – 1/2 tsp (Optional)
- Amchur Powder – 1/2 tsp
- Lemon Juice – 1 tbsp
- Salt to Taste
- Oil – 2 to 3 tbsp
Method to Make the Dough for Kale Chane ke Kebab
- Soak the Kala Chana in 3-4 Cups of water for at least 8 hours.
- Drain the water completely.
- Pressure cook the soaked chana in about 3 cups of water for 3 whistles or till they are soft.
- Using a colander, drain the water completely.
- Leave the boiled chana in a colander for at least 15 to 30 minutes.
- Dry roast the besan till it starts to change colour.
- Set aside.
- Grind the green chillies, mint, and fresh coriander into a coarse paste.
- Without using any water, grind the soaked kala chana to a coarse paste.
- Place the ground kala chana in a large plate or bowl.
- Add the coriander powder, roasted cumin powder, amchur powder, red chilli powder, lemon juice, and coriander-mint-green chillies paste.
- Mix well.
- Add salt and lemon juice. Mix well.
- Add the besan a little at a time till the dough is soft but firm. If required, add a little water (1 tsp at a time).
- Set aside for 5 minutes.
Method to Make the Kale Chane ke Kebab
- Grease your palms.
- Divide the dough into 10 to 12 equal portions.
- Roll each portion into a ball.
- Pat each ball into a 1/2″ thick circle.
- Shape all the kebabs.
- Heat a non-stick pan till it is just hot.
- Turn the heat down to medium.
- Add about 1/4 tsp of oil.
- Place a few kebabs on the pan about 1″ apart.
- Cook for about 2-3 minutes or till the side touching the pan is nicely browned and crisp.
- Flip over and drizzle a few drops of oil along the edges of the kebabs.
- Cook till the flip side is golden brown as well.
- Serve the Kale Chane ke Kebab with Dahi Wali Pudina Chutney or Tomato Ketchup.
Tips
- Drain the boiled chana well. I actually left it to drain for about 2 hrs.
- Add just enough besan to make a firm yet soft dough.
- The kebabs dry out quickly so do not fry them too long.
- I have not tried deep-frying these kebabs.
- Be careful about the amount of salt you use because of the amchur and lemon juice.
- You can make the kebabs in advance and refrigerate them in ziploc bags. Leave them out for 10 minutes before shallow frying them.
Ok you need a YouTube channel to teach us lol. We want to learn lol. Looks heavenly
What a lovely think to say Stephy. 🙂 When I did the post on Obattu, I had written a note about how teaching by demonstrating is so much easier.
Once upon a time DD had a program called Dawat, hosted by Sarala Maheshwari, they had this dish the only additional ingredients they had was paneer. My kids used to love it in the dabba.
I am sure Paneer would make it rich as well. 🙂 Yes, I remember Sarla Maheshwaris’s programs.
These kebabs look so perfect ,Aruna…Good idea to make a healthy burger patty for kids….
Absolutely, Swapna.
For the cold and rainy weather, these are going to be just perfect! 🙂 Gorgeous looking kebabs Aruna 🙂
Love your Ramadan series kebabs Aruna. Awesome
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
Kebabs always work for the month of Ramadan! Love kale chane ke kebabs! Yours have come out perfect!
These patties look amazing and I am going to give it a try. Just in time when my fridge is over loaded with lots of greens from farm share.
similar somewhat to falafel – I am tempted to get to my kitchen to make these right now, I have besan flour and tinned channa, not the same as soaked overnight but sometimes you need to go with what you have..
Let me know how it goes. 🙂
These are so similar to the falafels I made is week, just a slight tweaking of ingredients, which is all that changes dishes from being from one county to another really isn’t it?
True…. 🙂
I should not be reading this kind of a recipe when it’s almost time for dinner and I am having leftovers (shrimp, but still leftovers). Looks and sounds absolutely delicious – I am slowly becoming more familiar with these kind of ingredients and enjoying cooking with them. Thanks so much for sharing with Angie and the gang at Fiesta Friday 🙂
Wow Aruna, any festive spl recipe can be found in your space.. 🙂 protein rich patties looks delish.. Indian cousin of falafel:-)
I like the crispy texture on top! Totally inviting!
these look amazing! I am going to try and make these as soon as I get my hands on some kale chanay!
Hahah not thinking beyond biryani and pulao, soo true. These look good , I never made a lot of things with kalay chanay.. Sounds yum
These looks amazing. …. 🙂
This looks so delicious, so many awesome flavours combining to make one delicious appetizer! I could definitely eat these as a main meal though and be very happy!
Thanks so much for sharing with us at Fiesta Friday!
Loved the kebabs
Wooooow Aruna I recently made chickpeas dis is another heathly n nutritious has to give a try
What is a substitute for besan ?
Hi
You could try rice flour or corn flour.
Besan is just for binding, so anything that helps.