Kale chane ke kabab: Oil free cooking
These Kababs made from black Bengal gram are very healthy. They are rich in proteins, gluten free and cooked without using any oil.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 4 – 8hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
20minutes 4 – 8hours
Ingredients
For kabab
For mint chutney
Instructions
  1. Soak black Bengal gram overnight, or at least for four hours.
  2. 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.
  3. 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.
  4. 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.
  5. Kababs are ready. Decorate with coriander leaves, and serve hot with mint chutney.
How to make mint chutney
  1. 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,
Recipe Notes
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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