Try this easy recipe for a quick snack. (Source: Anahita Dhondy/Instagram; designed by Gargi Singh)
Who doesn’t love kebabs? The sumptuous Punjabi household favourite doesn’t just make for a filling snack but is a healthy option for those craving something savoury and ‘chatpata’. And if you are fond of vegetarian kebabs, full of plant protein, here is a simple recipe that chef Anahita Dhondy recently made. Take a look!
Chane ke Kebab
Made with black chickpeas which are a rich source of protein along with calcium-rich dahi, the simple recipe is a must-try.
Ingredients
1 cup – Black chana (black chickpeas) soaked overnight, pressure cooked in the morning with 4-5 whistles till cooked.
3tsp – Curd (dahi, or as much required to grind it into a smooth paste)
1 no – Onion, finely chopped
3-4 no – Green chillies, finely chopped
1 small piece – Ginger, finely chopped
1/2tsp – Ginger garlic paste
Finely chopped coriander to taste
Dry spices:
1/2tsp – Garam masala
1/2tsp – Red chilli powder
1/2tsp – Jeera powder
1/4tsp – Coriander powder
1/2tsp – Amchur powder
1/4tsp – Chaat masala
Salt to taste
Ghee for cooking
Serve with mint chutney, onion and lemon
Method
*Grind the chana with the dahi in a blender/mixer.
*Add all the finely chopped ingredients and mix well.
*Add the dry spices and mix well.
*Heat a pan, add ghee and make the kebabs.
*Serve hot with garnishes.
Pro tips
Once the black chana is pressure cooked, cool down the stock and keep it separately to either cook rice in or make a soup as it’s extremely healthy and for #zerowaste.
Add more dahi if the chana and dahi mixture is not lump-free. But don’t add water.
Cook the kebab in ghee as it makes the kebabs more flavoursome.