Looking for a healthy snack you can whip up at home in no time? This black chana kebab recipe delivers restaurant-style flavour while packing in protein, fibre, vitamins and minerals that keep you full for longer. Despite being completely vegetarian, it tastes every bit as good as a non-veg kebab, and it is remarkably simple to put together. Made from black chickpeas, a handful of spices and everyday pantry staples, these kebabs are also gluten-free and light on the stomach, making them a great choice for evening snacks, a dinner starter or when guests drop by.
What You Need
Start by soaking 500 grams of black chickpeas overnight. Alongside the chickpeas, keep 100 grams of paneer, one medium-sized onion, 3 cloves of garlic, a 1-inch piece of ginger and 1 green chilli ready. For flavour, the recipe calls for ½ teaspoon cumin powder, 1 teaspoon whole coriander seeds, 2 green cardamoms, 3 cloves, a 1-inch cinnamon stick and 5 black peppercorns. To bind the mixture, add 100 grams of roasted gram flour (besan). Finally, 2 tablespoons of chopped coriander leaves, 2 tablespoons of mint, salt to taste and water as needed go into rounding off the kebab mixture.
How to Cook the Chickpeas
Rinse the overnight-soaked black chickpeas thoroughly. Transfer them to a pressure cooker along with chopped onion, cloves, black peppercorns, cinnamon, garlic, green cardamom, ginger, green chilli, coriander seeds and salt to taste. Add roughly two cups of water, close the lid and cook on medium flame for 4 to 5 whistles. Once the chickpeas turn soft, switch off the flame. After the pressure releases on its own, drain off any excess water so the chickpeas are ready for the next step.
Preparing the Kebab Mixture
Drain the boiled chickpeas and let them cool completely before grinding them in a mixer, either coarse or smooth depending on preference. Into this ground mixture, add mashed paneer, finely chopped coriander leaves, mint leaves and the roasted gram flour. Season with salt and cumin powder, then knead everything together by hand until the mixture binds well. Once ready, shape the mixture into seekh kebabs, or roll it into round tikkis if that is your preference. Lightly brush the shaped kebabs with oil before moving them to the pan.
Getting the Perfect Sear
Heat a non-stick tawa or grill pan on medium flame. Add a teaspoon of oil and spread it evenly across the surface. Carefully place the shaped kebabs on the hot tawa and cook for 3 to 4 minutes on each side, until they turn golden and slightly crisp. Keep flipping them occasionally so they cook evenly on all sides. Once the kebabs turn a rich golden brown, transfer them onto a serving plate.
How to Serve It
Serve the black chana kebabs piping hot with green chutney, onion rings and a wedge of lemon, and this healthy, tasty snack is bound to be a hit. The flavour multiplies several times over when paired with a fresh coriander-mint chutney and onion salad. A quick chutney can be made at home using coriander, mint, green chilli, lemon and spices. Serve the hot kebabs alongside this chutney to guests, and they won't stop praising it. This healthy snack also pairs wonderfully with evening tea, and works as a nutritious, tasty addition to kids' tiffin boxes. Packed with protein and fibre, these kebabs are equally loved by children and adults alike.
