Chole/Chickpeas Kebab is an evergreen vegetarian kebab, which is also very simple to make.
| Preparation Time: | 60 minutes |
| Servings: | N/A |
| Difficulty: | Easy |
Ingredients
| Boiled Chickpeas | 1 cup |
| Paneer (cottage cheese) | 1 cup |
| Boiled Potatoes | 2 medium |
| Onion | 1 medium |
| Green Chilies | 2 |
| Garam Masala | 1/2 tsp |
| Chana Masala (optional, available in Indian stores) | 1 tsp |
| Kasoori Methi (optional, available in Indian stores) | 1/2 tsp |
| Salt | 1 tsp |
| Red Chili Powder | 1 tsp |
| Carom Seeds (ajwain) | 1/2 tsp |
| Lime Juice | 1 tbsp |
| Chopped Fresh Coriander Leaves | 1/4 cup |
| Vegetable Oil | 2 tbsp |
Method
- Soak chickpeas overnight and boil in about an inch of water with 1/4 tsp of salt in a pressure cooker. Lower the heat when cooker whistles. Cook for 20 minutes and turn off the heat. Open the pressure cooker when steam dies down. Drain the chickpeas well.
- Mash the chickpeas coarsely.
- Grate the potates coarsely and add to the chickpeas.
- Add crumbled cheese and everything else to the mixture except the oil.
- Mix everything and make small patties of any shape.
- Heat a nonstick pan and add a little oil. Place a few patties on the pan and cook till they brown a little.
- Gently turn them over. Sprinkle a few drops of oil and cook till they are brown on the other side too.
- Gently scoop them out and Chole/Chickpeas Kebabs are ready. Serve them hot with a sauce of your choice.
Notes
- Drain the chickpeas well so that the dough is not too wet. If it gets a little wet, add a little corn flour to dry it up.
- Keep the size of the patties small to keep them more manageable because they crumble very quickly while cooking.
- Be a little gently while turning over the patties. They crumble very quickly.
- They also taste great just with some chaat masala sprinkled on top.
- Here is another variation of the kebab.
Summary
Recipe Name
Chole/Chickpeas Kebab
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)