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: 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
Kale chane ke kabab: Cooking without oil
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