Chana Kebab is a great healthy starter, shallow fried with very little oil. It’s very much like Aloo Tikiya, just more nutritious. You can eat it as it is, or in a wrap or in pita pockets or in a sandwich.
|Preparation time:||60 minutes|
|Canned Chickpeas (kabuli chane)||1 cup ground|
|Paneer (cottage cheese)||1/2 cup|
|Red Onion||1/2 cup chopped|
|Ginger||1 inch piece|
|Fresh Coriander Leaves||1/4 cup chopped|
|Cumin Seeds||1 tsp|
|Coriander Powder||1 tsp|
|Red Chilli Powder||1 tsp|
|Chaat Masala||1 tsp|
|All Purpose Flour||2 tbsp|
|Bread Slices||2 (1 cup crumbs)|
|Vegetable Oil||1/4 cup|
- Mince the chickpeas coarsely in food processor and keep aside.
- Mince the bread pieces in food processor and keep aside.
- Crumble the cottage cheese. If buying from the market, grate it coarsely.
- Chop the red onion and green chillies finely.
- Peel the ginger and grate it coarsely.
- Separate the coriander leaves from the stems and discard the stems. Wash the leaves and chop them coarsely.
- Heat a tbsp of oil in a wok and add cumin seeds. Once they crackle, add onion and grated ginger. Fry till the onions are translucent, about 5 minutes. Turn off the heat.
- You can also skip frying onion and just mix everything with the checkpeas.
- Mix everything together except the oil.
- Mince the mixture in food processor again to make a pliable dough.
- Make flat patties and shallow fry in a frying pan on medium heat till crisp and brown on both sides.
- Chana Kebabs are ready. Serve hot with green chutney.
- Make sure that the chickpeas are well drained because you don’t want the dough to be runny. Mince it so that in the final dough you don’t see any chickpea pieces.
- Cottage cheese should be slightly granular, not very smooth.
- If the dough becomes too soft or sticky, add a little more flour or another bread piece.
- Here is another variation of the kebab.