Recipe- Treat Your Siblings This Rakhi With Kala Chane Ke Kabab

I have always liked the taste of kala chana or black Bengal gram (Garbanzo beans/chickpeas). Be it soaked and sauteed dry black Bengal grams, or curry, I relish the flavor of this legume a lot. Apart from being rich in proteins, they also contain iron, phosphorus, folate, manganese, vitamin B6 and fibres. Thus they are very nutritious too. As I had mentioned in my previous post, that nowadays I am preparing healthy dishes in my kitchen, so I decided to make kababs with black Bengal grams or garbanzo beans. I made these kale chane ke kabab without using any oil. They came out very well, and are very delicious vegetarian and vegan snack option. They are gluten free too.

Ingredients

For Kabab

1 cup black Bengal gram
1 inch ginger chopped
1-2 number green chillies chopped
1/2 tea spoon green cardamom/chhoti ilaichi powder
1 number onion chopped
4 number cloves/laung
1/2 teaspoon red chilli powder
1/2 tea spoon cummin seeds/zeera
1/4 tea spoon turmeric powder/haldi
1/2 tea spoon garam masala powder
1 table spoon coriander leaves/cilantro finely chopped
salt to taste

For Mint Chutney

1/2 cup fresh mint leaves
1 cup green coriander leaves/cilantro
1 number tomato diced
1 number green chilli chopped
1 tea spoon mango powder/ lemon juice
salt to taste

Method

* Soak black Bengal gram overnight, or at least for four hours. Boil gram with chopped onions and some salt and water (enough to submerge gram) for about fifteen minutes in a pressure cooker. If the gram was soaked for less time, boil for some more time.

* Remove from the cooker, and allow it to cool. Remove water from the gram, and store it for later use (if needed). Roughly grind boiled gram and onion with rest of the ingredients except for cilantro.

* If you find it difficult to grind, add little bit of water that we had preserved, so that the mixer starts grinding the content. In my mixie I could grind the ingredients without adding water, but in my earlier mixie, I had to add water. So it all depends on the mixer-grinder that you are using.

* Taste the grounded batter, and adjust the seasonings. Heat a non stick tava or pan. Make small flat round kabab of the gram batter, and keep on the tava.

* Slow cook the kabab. When the kabab becomes golden brown from one side, turn the kabab with the help of a spatula, and cook the other side as well till it turns golden brown.

* There is no need to add oil to the tava if it is non stick. Otherwise rub some oil on the surface of tava using a tissue paper, or a raw potato slice before placing the kababs.

* Kababs are ready. Decorate with coriander leaves, and serve hot with mint chutney.

For Mint Chutney

* Put all the ingredients required to make chutney in a grinder. Add few teaspoons of water, and grind to a thick paste. Adjust the seasoning according to your taste.