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.
I consider these kababs to be tastiest vegetarian kababs. I make many more types of vegetarian kebabs, but these are my favorites. They are very easy to make, and cannot go wrong.
Mint chutney: Bursting with flavors
I always prefer to soak chana overnight. They can be cooked easily if they are properly soaked, and this saves lots of time and fuel. I soaked one cup  of dry black Bengal gram overnight in water. I boiled them with some salt, and sliced onions for about fifteen minutes in pressure cooker. After they cooled down, I removed them from water, and put them in mixie. I also added some green chilli, cumin seeds, and few more seasonings, and grinded it. There is no need to grind it to very smooth paste. In order to give nice flavor to the kababs, I added green cardamom powder, red chilli powder, and some garam masala to the ground chana. The consistency of the grounded chana should be like thick dough. If it is thin, and cannot be shaped into kabab, add one or two tablespoons of roasted besan (black gram flour). Heat a nonstick pan or tawa. Make small flat round kababs of this paste. Put these kababs on tawa, and cook it on low flame, turn it carefully using a spatula, and cook from the other side too, till both the sides turn golden brown. Serve these kale chane ke kabab hot with green mint chutney.
Steps to make kale chane ke kabab
How to convert ordinary cast iron pan or tawa into non stick pan:Â If you do not use teflon coated non stick pans, a very easy method to make an ordinary cast iron pan or tava into nonstick is also there. Heat your ordinary tawa. Then cut a potato, and rub the cut side on tawa. Tawa becomes nonstick. It will not work as well as a teflon coated pan, but it can serve the purpose. To make it more nonstick, apply some cooking oil on the surface of potato the you will rub on tawa. The starch present in potato makes a coating on the surface of tawa, and the surface acts as non stick surface. My mother taught me to make a tawa non stick by applying some oil on a piece of cloth or tissue paper, and rub it on the surface of tawa. This oil coating has to be applied every time the tava has to be used.
Kale chane ke kabab are ready
If you are looking for oil free cooking option, also check recipe of khandvi. You may also like the recipe of chana, rajma and lobia salad. Roasted chivda snack is also healthy and light.
Kale chane ke kabab: Cooking without oil
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| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time | Passive Time |
| 20 minutes | 4 - 8 hours |
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These Kababs made from black Bengal gram are very healthy. They are rich in proteins, gluten free and cooked without using any oil.
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- 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
- 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
- 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.
- 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,
Tips:
- The consistency of grounded Bengal gram should be thick so that patties can be shaped properly. If the paste is too thin and runny, roast some besan (gram flour) and add it to the paste in order to thicken it.
- Cook the kababs on medium to low heat so that the upper surface is a little crunchy.
- If the paste of gram is very dry, add some water to make it of perfect consistency. With very dry batter, the kababs will also turn out a bit dry.
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