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
- 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.
- 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.